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Dessert

A Richer Baked Raisin Pudding

A baked pudding made with raisins, flour, milk, eggs, and spices, baked in a pie dish with buttered bread topping.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 15 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

A Richer Baked Raisin Pudding

Ingredients

Directions

Make the batter

  1. Mix and whisk the raisins, beef-suet, flour, salt, nutmeg or lemon rind, eggs, and milk into a very thick batter.

  2. Flavor a quart of new milk by boiling it with half a stick of cinnamon or lemon rind, adding a few grains of salt and three ounces of sugar.

  3. When it is quite cold, stir in three well-beaten eggs and strain into a pie dish.

  4. Turn the mixture into a deep basin.

Bake the raisin pudding

  1. Cover the top entirely with buttered bread slices, half an inch thick, cut to join neatly.

  2. Bake the pudding in a moderate oven for about half an hour, or in a Dutch oven before the fire.

  3. Bake the pudding a few minutes longer than the preceding one.

Make the fruit pudding

  1. Wash, wipe, and pare rhubarb stalks, cut them into short lengths.

  2. Put a layer of rhubarb into a deep dish with a spoonful or two of Lisbon sugar.

  3. Cover the rhubarb evenly with part of a penny roll sliced thin.

  4. Add another thick layer of fruit and sugar, then one of bread, then another of rhubarb.

  5. Cover the last rhubarb layer with a deep layer of fine bread crumbs mixed with about a tablespoonful of sugar.

  6. Pour a little clarified butter over the crumbs.

  7. Send the pudding to a brisk oven.

  8. Bake for thirty to forty minutes.

Nutrition, whole recipe (rough)

811Calories
28 gProtein
16 gFat
139 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Nutmeg1 tsp ground (2.2g)12
Cinnamon1 tsp ground (2.6g)6
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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Eggs
Bind the batter and set the pudding as it bakes.
Flour
Thickens the batter so it holds its shape rather than running.
Beef-suet
Adds richness and fat, giving the pudding a moist, tender crumb.
Raisins
Provide concentrated sweetness and chewy texture throughout the pudding.
Milk
Supplies liquid that moistens the batter and helps it set when baked.

The step that matters

Bake the batter in a moderate oven. Baking at a moderate heat lets the eggs and flour set the custard-like batter through without scorching the top or leaving the centre raw.

“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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