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Dessert

Blackberry Pudding

A simple pudding made from blackberries, water, sugar, flour, and served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Blackberry Pudding

Ingredients

Directions

Cook the pudding

  1. In a pot, combine blackberries and boiling water. Cook for a few minutes.

  2. Mix the flour with a little cold water to make a smooth paste.

  3. Stir the flour mixture into the blackberry mixture and boil for a few moments.

Serve

  1. Serve warm or cold with cream.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Blackberries
Provide the main fruit flavour and colour, and the juice that the flour thickens.
White flour
Its starch thickens the fruit juices into a soft, spoonable pudding body.
Sugar
Adds sweetness to balance the tartness of the blackberries.

The step that matters

Stirring the flour paste into the fruit. Mixing flour with cold water first keeps it from forming lumps. Boiling the mixture for a few moments then cooks the starch so it thickens fully and loses its raw floury taste.

“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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