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Suet Pudding, Plain

A simple suet pudding made with suet, milk, flour, eggs, salt, and optional raisins.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Suet Pudding, Plain

Ingredients

Directions

Make the batter

  1. Combine one cupful of chopped suet, one cupful of milk, two beaten eggs, half a teaspoonful of salt, and enough flour to make a stiff batter but thin enough to pour from a spoon.

  2. Put the mixture into a bowl, cover with a cloth, and boil for three hours.

  3. Add two teaspoonfuls of baking powder to the flour to improve the pudding.

Variations

  1. For a thinner version, add a few raisins and bake in a well-greased dish.

  2. If using sour milk and soda, the pudding is equally good.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Salt1 tsp (6g)0
Puddingnot in our table0

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.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour 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

Suet
Melts during cooking, adding richness and a moist, tender crumb to the pudding.
Milk
Supplies the liquid that hydrates the flour into a pourable batter.
Eggs
Bind the batter and set as they cook, giving the pudding structure.
Flour
Forms the bulk of the pudding, and its starch sets as it cooks.
Baking powder
Releases gas when heated, lifting the pudding to make it lighter.

The step that matters

Getting the batter consistency right. Flour starch absorbs liquid and sets as it heats. Too much flour gives a dense, heavy pudding, while too little leaves it loose and collapsed.

“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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