Name: Boiled Currant Pudding
Ingredients: a cupful of chopped suet; a pound of currants; a pinch of salt; five cupfuls of sifted flour in which two teaspoonfuls of baking powder have bee; two teaspoonfuls of baking powder have been sifted; salt

Why it works: Currant and flour are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓

Boiled Currant Pudding

Ingredients

a cupful of chopped suet
a pound of currants
a pinch of salt
five cupfuls of sifted flour in which two teaspoonfuls of baking powder have bee
two teaspoonfuls of baking powder have been sifted
salt

Directions

Prepare

Wash the currants, dry them thoroughly and pick away any stalks or grit.
Chop the suet finely.

Mix and boil

Mix all the ingredients together and moisten with sufficient milk to make the pudding into a stiff batter.
Tie it up in a floured cloth, put it into boiling water and boil for three hours and a half.

Serve

Serve with jelly sauce made very sweet.

Nutrition, whole recipe (rough)

517Calories

14 gProtein

2 gFat

111 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Grape	1/2 cup (76g)	62
Salt	1 tsp (6g)	0

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

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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.

Currant + flourtop 26% of all pairs

Smell alikelow

Cooked together8,077 recipes

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 pudding moist and rich as it cooks.
Currants: Provide sweetness and chewy fruit pieces throughout the pudding.
Flour: Forms the structure of the batter so the pudding holds its shape.
Baking powder: Releases gas that helps the pudding rise and become light.

The step that matters

Boiling the pudding. The cloth must be well floured and the pudding kept fully submerged in boiling water, with the water topped up, so the pudding cooks evenly and does not turn soggy or stick.

“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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Boiled Currant Pudding