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Dessert

Baked Blackberry Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter 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 ↓

Baked Blackberry 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. Cream the flour with the butter until smooth.

  2. Beat the eggs until light and fluffy, then add the sugar and mix well.

  3. Combine the creamed flour and butter with the egg mixture.

  4. Flour the blackberries to prevent them from sinking.

  5. Just before adding the blackberries, mix in the baking soda.

Bake and serve

  1. Pour the mixture into a baking dish and bake at 350°F (175°C) for about 2 hours.

  2. Serve with cold 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter 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
Beaten until light and fluffy, they add structure and lift to the batter.
Butter
Creamed with the flour, it adds richness and tenderness to the pudding.
Flour
Forms the structure that holds the pudding together as it bakes.
Sugar
Adds sweetness and helps keep the crumb moist.
Blackberries
Add fruit flavor, moisture, and color throughout the pudding.
Baking soda
Reacts with the batter to help it rise and become lighter.

The step that matters

Adding the blackberries. Flouring the blackberries helps keep them suspended instead of sinking to the bottom. Mixing in the baking soda just before adding them keeps the leavening active while the batter is still fresh.

“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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