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Snowdon Pudding

A baked pudding made with beef suet, breadcrumbs, sugar, raisins, cherries, ground rice, eggs, milk, lemon rind, apricot jam, cinnamon, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Snowdon 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. Decorate the bottom and sides of a well-buttered mold or bowl with some halved cherries and raisins.

Make the batter

  1. In a bowl, combine the remaining cherries and raisins with the suet, breadcrumbs, sugar, ground rice, and lemon rind.

  2. Add the eggs and milk, mixing well.

  3. Pour the mixture into the prepared mold.

Bake

  1. Bake at 350°F (175°C) for 25 to 30 minutes.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Beef + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Milk + apricottop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Raisin + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Bind the mixture and help it set into a firm, sliceable pudding when baked.
Beef suet
Adds richness and moistness, coating the crumbs and keeping the pudding tender.
Breadcrumbs
Provide bulk and absorb the milk and eggs to form the body of the pudding.
Castor sugar
Sweetens the pudding and helps give it a tender texture.
Raisins
Add sweetness and chewy pieces throughout the pudding.
Ground rice
Adds a slightly firmer, more tender crumb to the pudding.

The step that matters

Decorate the mold before adding the batter. Fruit pressed against the buttered mold sets in place and shows on the unmolded surface. Buttering the mold well keeps the pudding from sticking and tearing when turned out.

Swap the apricot

How well each one fits the dish's main ingredients (beef, sugar, raisin, rice, egg, milk, lemon):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Apricotthe original

Fit is the average pairing score against beef, sugar, raisin, rice, egg, milk, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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