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Dessert

Berry Pudding

A baked pudding made with milk, butter, flour, baking powder, salt, egg, berries, and a sauce of sugar, butter, egg, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Berry Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix 1 cup milk, 2 tablespoons melted butter, 2 cups flour, 2 teaspoons baking powder, a pinch of salt, and 1 egg until smooth.

  3. Butter a pudding dish and layer it thick with berries.

Bake and make the sauce

  1. Pour the batter over the berries and bake for about 40 minutes.

  2. For the sauce, combine 3 tablespoons sugar, 2 tablespoons butter, 1 egg, and flavoring in a saucepan and heat until combined.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Flour
Provides the main structure that holds the pudding together as it sets.
Egg
Binds the batter and helps it set firm during baking.
Baking powder
Releases gas in the batter so the pudding rises and turns light.
Milk
Hydrates the flour and adds moisture to the batter.
Berries
Add fruit flavor and juiciness that soaks into the pudding as it bakes.

The step that matters

Pour the batter over the berries and bake. The batter must be spread evenly over the berries so the pudding sets through rather than staying wet underneath. Baking at the stated temperature lets the flour and egg set while the baking powder lifts the batter.

“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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