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Dessert

Common Baked Raisin Pudding

A baked pudding made with flour, raisins, beef suet, eggs, milk, salt, and nutmeg.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 10 ingredients
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Why it works: Flour and nutmeg are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Common Baked Raisin Pudding

Ingredients

Directions

Make the batter

  1. Beat together three-quarters pound flour, three-quarters pound raisins, six ounces finely chopped beef suet, a small pinch salt, some grated nutmeg, and three thoroughly whisked eggs.

  2. Add about a quarter pint milk and mix until combined.

Bake

  1. Pour the mixture into a buttered dish.

  2. Bake for an hour and a quarter.

  3. For a large pudding, increase all quantities by one half.

Nutrition, whole recipe (rough)

694Calories
27 gProtein
15 gFat
109 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Nutmeg1 tsp ground (2.2g)12
Salt1 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 Eliza Acton. 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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Provides the bulk and structure that holds the pudding together as it bakes.
Eggs
Bind the mixture and set as it bakes, giving the pudding its firm body.
Beef suet
Adds richness and moisture, keeping the finished pudding tender and succulent.
Raisins (in the method)
Add sweetness and chewy pockets of fruit throughout the pudding.
Milk
Adds moisture and loosens the batter so it mixes evenly and bakes softly.

Swap the nutmeg

How well each one fits the dish's main ingredients (beef, flour, milk, egg):

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Jalapenofits less well
  4. Turmericfits less well

Fit is the average pairing score against beef, flour, milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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