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Dessert

Boiled Currant Pudding

A boiled pudding made with suet, currants, salt, and milk, served with sweet jelly sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Currant and milk are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Boiled Currant Pudding

Ingredients

Directions

Prepare

  1. Wash the currants, dry them thoroughly, and remove any stalks or grit.

  2. Chop the suet finely.

  3. Mix all the ingredients together and moisten with enough milk to form a stiff batter.

Boil

  1. Tie the mixture in a floured cloth.

  2. Place it in boiling water and boil for three and a half hours.

Serve

  1. Serve with a very sweet jelly 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. Currant + milktop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Suet
Adds fat that keeps the pudding moist and gives it a rich, tender texture.
Currants
Add sweetness, fruity flavour and chewy pockets of fruit throughout the pudding.
Milk
Moistens the dry ingredients so they hold together as a stiff batter.

The step that matters

Boiling the pudding. The pudding is cooked by steady boiling water, which must stay at a rolling boil for the full three and a half hours so the batter cooks evenly and does not turn heavy or soggy.

“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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