Why it works: Nutmeg and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Dr. Kitchener's Pudding
Ingredients
Directions
Make the batter
Beat the eggs, strain them through a sieve, then gradually stir them into the milk.
Mix in the sugar and nutmeg.
Add the flour, beating the mixture until it becomes a smooth batter.
Gradually add the suet and breadcrumbs.
Mix all thoroughly together, at least half an hour before putting the pudding into a pot.
Bake
Transfer the batter into a buttered mould.
Cook for 50 minutes at 350 °F (177 °C).
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Nutmeg + flourtop 8% of all pairsSmell alikemoderateCooked together18,623 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Milk + nutmegtop 15% of all pairsSmell alikemoderateCooked together14,685 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
-
Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Milk and flour barely smell alike, yet cooks put them together in 78,219 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
- Eggs
- Bind the batter and set the pudding's structure as they cook.
- Flour
- Provides the structure that holds the pudding together after cooking.
- Suet
- Adds fat that keeps the pudding moist and gives it a rich, tender texture.
- Breadcrumbs
- Absorb liquid and fat, adding body and a lighter crumb to the pudding.
- Milk
- Supplies the liquid that loosens the batter and adds moisture.
- Moist sugar
- Adds sweetness and some moisture, and helps the pudding brown lightly.
The step that matters
Mix all thoroughly together and let the batter stand. Suet and breadcrumbs must be evenly distributed so the pudding cooks with a consistent texture. Resting the batter lets the breadcrumbs absorb liquid, so the mixture firms up properly and holds together when cooked.
Swap the nutmeg
How well each one fits the dish's main ingredients (egg, milk, sugar, flour):
- Cinnamonfits better
- Nutmegthe original
- Jalapenofits less well
- Turmericfits less well
Fit is the average pairing score against egg, milk, sugar, flour. 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.
More suet pudding recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.