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Dessert

Blackberry Pudding, Baked

A baked pudding made with butter, brown sugar, flour, eggs, and blackberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Blackberry Pudding, Baked

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

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

  2. Cream the butter and brown sugar together.

  3. Add the egg yolks and beat until very light.

  4. Beat the egg whites to a stiff froth.

  5. Fold the egg whites into the mixture alternately with the flour.

  6. Butter a pudding dish and stir the blackberries gently into the batter.

Bake

  1. Pour the mixture into the dish, filling it three-quarters full.

  2. Bake for 1 hour and 15 to 30 minutes, watching to prevent scorching.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Eggs
Yolks enrich and bind the batter, while whipped whites lighten it and help it rise.
Flour
Provides the structure that holds the pudding together as it sets.
Butter
Adds richness and tenderness through creaming, trapping air in the batter.
Brown sugar
Sweetens the pudding and helps keep it moist and tender.
Blackberries
Add fruit moisture, tartness and flavor throughout the pudding.

The step that matters

Folding the egg whites. Whipped whites hold the air that lightens the pudding. Folding gently, alternating with the flour, keeps that air from deflating, so the pudding rises and stays light rather than dense.

“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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