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Dessert

Huckleberry Pudding

A steamed pudding made with milk, bread crumbs, flour, baking powder, salt, eggs, and huckleberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Huckleberry Pudding

Ingredients

Directions

Make the batter

  1. In a large bowl, combine the milk, bread crumbs, flour, baking powder, salt, and eggs.

  2. Gently fold in the huckleberries.

Steam and serve

  1. Pour the mixture into a tin boiler.

  2. Steam for 3 hours.

  3. Serve with either hard or liquid 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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 cooks.
Eggs
Bind the batter and set as it cooks, giving the pudding firmness.
Baking powder
Releases gas during cooking, lifting the batter so the pudding is lighter.
Milk
Adds moisture and softens the starches, keeping the pudding tender.
Bread crumbs
Absorb liquid and add body, giving the pudding a softer, more tender crumb.
Huckleberries
Add tart fruit flavor and pockets of juice that brighten the mild batter.

The step that matters

Fold in the huckleberries gently. Huckleberries are soft and burst easily. Gentle folding keeps them whole and avoids overmixing, which would develop too much structure and make the pudding dense and streaked with juice.

“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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