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Preserve

Carrot Pudding

A steamed pudding made with flour, suet, sugar, raisins, currants, grated potatoes, grated carrot, leavening, salt, citron, and lemon peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Carrot Pudding

Ingredients

Directions

Make the pudding

  1. In a large bowl, combine the flour, suet, sugar, raisins, currants, grated potatoes, grated carrot, baking soda or baking powder, salt, citron, and lemon peel, then mix well until all ingredients are evenly combined.

  2. Transfer the mixture into a mold.

Steam and serve

  1. Steam the pudding 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. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  5. Potato + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

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

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

What each ingredient does

All-purpose flour
Provides the main structure that holds the pudding together as it cooks.
Suet
Adds fat that keeps the pudding moist and rich in texture.
Sugar
Adds sweetness and helps the pudding brown slightly as it cooks.
Grated carrot
Contributes moisture and body, giving the pudding its signature texture.
Baking soda or baking powder
Releases gas during cooking so the pudding rises and becomes lighter.

The step that matters

Steam the pudding for 3 hours. Steaming gently and steadily cooks the batter through without drying it out. Letting the water boil dry or the steam drop can leave the pudding dense or undercooked in the center.

Swap the currant

How well each one fits the dish's main ingredients (flour, sugar, raisin, potato, carrot, lemon):

  1. Orangefits better
  2. Limefits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against flour, sugar, raisin, potato, carrot, 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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