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 ↓
Figgie 'obbin
Ingredients
Directions
Make the dough
Rub the suet, fat, and flour together.
Mix in the raisins, and add enough water or milk to make a stiff dough.
Roll out to about 1 inch thick.
Bake
Press gently into a prepared shallow baking tin or dish.
Bake in a hot oven for about 35–45 minutes.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Grape | 1/2 cup (76g) | 62 |
| Water | not in our table | 0 |
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.
-
Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Raisin + milktop 15% of all pairsSmell alikemoderateCooked together7,155 recipes
Shared aroma: decanoic acid (acides aroma).
Flour and milk 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
- Self raising flour
- Provides the structure of the pastry and, with its raising agent, a light rise.
- Raisins
- Add sweetness, chewy texture and moisture to the dough.
- Suet and other fat
- Shortens the dough, giving it a tender, crumbly texture as it bakes.
- Water or milk
- Moistens the flour so the dough binds together.
The step that matters
Add just enough water or milk for a stiff dough. Too much liquid makes the dough sticky and tough once it is worked and baked, while too little leaves it dry and crumbly. Adding the liquid gradually lets you reach a dough that holds together without becoming overworked.
“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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