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Dessert

Eve's Pudding

A steamed fruit pudding made with breadcrumbs, apples, currants, suet or butter, sugar, eggs, nutmeg, lemon zest and juice.

From the Wikibooks Cookbook · 10 ingredients
Jump to recipe ↓

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Eve's Pudding

6–8
Time3 hours

Ingredients

Directions

Prepare the mould

  1. Butter your mould of choice.

  2. Sprinkle a little flour inside the mould.

Mix and fill

  1. Add your ingredients into a bowl, mixing until combined but not overworking your mixture.

  2. Place your mixture into your mould.

  3. Place a piece of baking paper on top.

  4. Cover with a cloth.

  5. Tie the cloth to secure.

Cook and serve

  1. Boil or steam your mixture for 3 hours.

  2. Serve hot with custard or a wine sauce.

Nutrition, whole recipe (rough)

865Calories
21 gProtein
20 gFat
154 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Apple1 medium (182g)95
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Nutmeg1 tsp ground (2.2g)12
Lemonjuice of 1 lemon (48ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

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.

  1. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  3. Currant + raisintop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

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

  4. Apple + curranttop 12% of all pairs
    Smell alikelow
    Cooked together1,918 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Apple + nutmegtop 12% of all pairs
    Smell alikemoderate
    Cooked together3,790 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Fine breadcrumbs
Provide the bulk and soft body that holds the pudding together.
Suet or butter
Adds richness and a tender texture as it melts during cooking.
Eggs
Bind the mixture and help it set into a firm, sliceable pudding.
Dried currants
Add concentrated sweetness and chewy fruit pieces throughout the pudding.
Apples
Add moisture and a fresh, slightly tart fruitiness as they soften.
White granulated sugar
Adds sweetness and helps give the pudding its tender crumb.

The step that matters

Leave room and seal the cloth well before steaming. The pudding rises and expands as it cooks, so it needs space. A loose or poorly tied cloth lets water seep in, making the pudding soggy and waterlogged.

Swap the currant

How well each one fits the dish's main ingredients (apple, raisin, butter, sugar, egg, nutmeg, lemon):

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

Fit is the average pairing score against apple, raisin, butter, sugar, egg, nutmeg, 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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