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Dessert

Jersey Pudding

A boiled pudding made from ground rice, flour, sugar, butter, raisins, lemon rind, eggs, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Jersey Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, mix together the ground rice, flour, sugar, and butter until well combined.

  2. Add the chopped raisins, grated lemon rind, eggs, and milk. Mix thoroughly.

Cook and serve

  1. Pour the mixture into a mold and boil for 3 hours.

  2. Serve with lemon 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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

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

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

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

Ground rice
Gives the pudding a light, slightly grainy body as it cooks.
Eggs
Bind the mixture and help set it during cooking.
Butter
Adds richness and fat, giving a tender texture.
All-purpose flour
Adds structure, helping the pudding hold its shape.
Sugar
Adds sweetness and helps browning and flavour.

The step that matters

Keeping the mold sealed while boiling. Steamed and boiled puddings need a tight cover and steady simmering water so the mixture cooks through evenly without drying out or taking in water. Check the water level during the long cook.

Swap the lemon

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

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

Fit is the average pairing score against rice, flour, sugar, butter, raisin, egg, milk. 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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