Name: Suet Steam Pudding
Ingredients: one cup of raisins stoned; one cup of milk; one teaspoon of soda; three cups of hour; one teacup chopped suet; one teacup of molasses

Why it works: Raisin and molasses are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,577 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Suet Steam Pudding

Ingredients

Directions

Combine chopped suet, raisins, molasses, milk, salt, soda, and water.
Steam for three hours.
If using cherries, add flour.

Nutrition, whole recipe (rough)

318Calories

9 gProtein

8 gFat

56 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Grape	1/2 cup (76g)	62
Molasses	1 tbsp (20g)	58
Sugar	1 tbsp (12.5g) granulated	49

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

By Shutt, William E., Mrs., [from old catalog] comp. 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. See the original page.

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.

Raisin + molassestop 12% of all pairs

Smell alikelow

Cooked together3,577 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Raisin + milktop 15% of all pairs

Smell alikemoderate

Cooked together7,155 recipes

Shared aroma: decanoic acid (acides aroma).
Milk + molassestop 21% of all pairs

Smell alikelow

Cooked together7,243 recipes

Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Suet: Adds fat that keeps the steamed pudding moist and rich.
Molasses: Adds sweetness, moisture, and a dark colour and flavour.
Milk: Adds moisture and helps bind the batter together.
Soda: Reacts with the acidity of molasses to produce gas that lightens the pudding.
Flour (in the method): Provides structure as its starch sets during steaming.
Raisins: Add chewy texture and concentrated sweetness.