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Suet Pudding

A simple suet-based pudding made by mixing suet, flour, and breadcrumbs, then boiling until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and bread are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,383 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Suet Pudding

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the dough

  1. Mix the suet, flour, and bread crumbs together in a bowl.

  2. Add water gradually until the mixture forms a soft dough.

  3. Shape the dough into a pudding and place it in a cloth or pudding basin.

Cook and serve

  1. Boil the pudding in water for about 1.5 to 2 hours.

  2. Serve warm.

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 + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and bread barely smell alike, yet cooks put them together in 10,383 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
Provides fat that keeps the pudding moist and rich as it cooks.
All-purpose flour
Gives the dough its structure so it holds together when boiled.
Bread crumbs
Absorbs moisture and lightens the dough's texture.

“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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