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Dessert

Isle of Wight Pudding

A sweet pudding made with flour, currants, treacle, milk, and dripping, baked into a rolled loaf.

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Currant and milk are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Isle of Wight Pudding

Ingredients

Directions

Make the dough

  1. Rub dripping into flour, add the baking powder, and mix to a stiff dough.

Fill and roll

  1. Roll the dough into a long strip, spread the treacle over it, and scatter the fruit on this.

  2. Roll up as a roly-poly and wet the edges.

Bake

  1. Bake in a moderate oven for half an hour, brushing with milk when half cooked.

Nutrition, whole recipe (rough)

211Calories
9 gProtein
8 gFat
28 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Grape1/2 cup (76g)62

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

By Hamilton, Margaret. 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.

  1. Currant + milktop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Baking powder
Releases gas in the dough, helping it rise and turn light.
Treacle
Adds sweetness and a dark, rich flavour, and helps the surface brown during baking.
Currants
Add fruit pieces and sweetness that bake into the roll.
Milk
Brushed on partway through, it helps the crust brown and look glossy.

The step that matters

Wetting the edges before rolling. Wet edges seal the roll so the filling does not leak out during baking. A poor seal lets treacle and fruit escape and burn on the tin.

“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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