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Dessert

Dbied Fruit Pudding

A steamed pudding made with suet, flour, eggs, milk, raisins, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Dbied Fruit Pudding

Ingredients

Directions

Make the batter

  1. In a large bowl, beat the suet, flour, and eggs until very light.

  2. Add the milk and salt, mixing well.

  3. Flour the raisins and stir them into the mixture.

Cook

  1. Prepare a pudding bag by scalding and flouring it, leaving room for the pudding to swell.

  2. Boil the pudding in water for 3 hours.

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 + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk 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

Suet
Adds richness and a moist, tender texture to the pudding.
All-purpose flour
Provides the structure that holds the pudding together as it cooks.
Eggs
Bind the mixture and help it set and hold its light texture.
Milk
Loosens the batter and adds moisture for a soft, cohesive crumb.
Raisins
Provide sweetness and chewy fruit pieces throughout the pudding.

The step that matters

Leaving room in the pudding bag. The pudding swells as it cooks, so a bag packed too full can burst or squeeze the pudding out of shape. Scalding and flouring the bag keeps it from sticking to the pudding.

“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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