Why it works: Sugar and biscuit are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,874 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Cherry Pudding
Ingredients
Directions
Assemble
Line a deep pudding dish with biscuit crust.
Stone the cherries and fill the dish with them.
Pour in ½ pint of water and 2 cups of sugar.
Cover with a layer of crust and seal tightly.
Steam and serve
Steam on top of the stove for 1 hour.
Serve with sugar and cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + biscuittop 17% of all pairsSmell alikemoderateCooked together1,874 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Sweetens the cherries and dissolves into the juices to form a syrupy sauce.
- Fresh cherries
- Supply the fruit flavour and juices that cook down into the pudding's sauce.
- Biscuit crust
- Encloses the filling and forms a soft, tender top and lining while it steams.
The step that matters
Seal the crust tightly. A tight seal traps steam inside the dish so the pudding cooks evenly and stays moist. Gaps let steam escape, which can dry the crust and leave the filling underdone or watery.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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