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Dessert

Baked Cranberry Pudding

A simple baked pudding made with flour, milk, cranberries, baking powder, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Baked Cranberry 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).

Make the batter

  1. In a bowl, mix the flour, baking powder, and cranberries.

  2. In another bowl, melt the butter and combine it with the milk.

  3. Pour the milk mixture into the dry ingredients and stir until just combined.

  4. Pour the batter into a greased baking dish.

Bake and serve

  1. Bake for 30 minutes or until golden brown.

  2. Serve warm with sweet 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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Forms the structure of the pudding as it bakes.
Baking powder
Releases gas during baking so the pudding rises and becomes light.
Butter
Adds richness and fat that give the pudding a tender texture.
Milk
Adds moisture that hydrates the flour and helps form the batter.
Cranberries
Add tart flavour and moisture pockets throughout the pudding.

The step that matters

Stir the batter until just combined. Overmixing once the milk meets the flour develops gluten, which makes the pudding tough and dense instead of tender.

“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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