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Dessert

Cherry Pudding, Boiled or Steamed

A boiled or steamed pudding made with eggs, sweet milk, flour, baking powder, salt, and cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cherry Pudding, Boiled or Steamed

Ingredients

Directions

Make the batter

  1. In a bowl, beat the eggs well.

  2. Add the sweet milk and mix.

  3. Gradually stir in enough flour to form a stiff batter.

  4. Add the baking powder and salt, then fold in the cherries.

Cook and serve

  1. Boil for one hour or steam until cooked through.

  2. Serve with a sweet liquid sauce.

Recipe from a historical cookbook (Internet Archive).

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.

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.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and help set the pudding's structure as it cooks.
Flour
Forms the stiff batter and provides the main structure of the pudding.
Baking powder
Releases gas during cooking, helping the pudding rise and become light.
Sweet milk
Adds liquid to loosen the batter and keep the pudding tender.
Cherries
Add fruit flavour and pockets of moisture throughout the pudding.

The step that matters

Boil for one hour or steam until cooked through. Heat must reach the centre of the stiff batter so the egg proteins set and the starch gelatinises. Stopping early leaves a wet, doughy middle, so keep the water at a steady boil or simmer for the full time.

“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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