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Dessert

A Suet Pudding

A suet pudding made with bread crumbs, milk, suet, eggs, nutmeg, cinnamon, wine, and brandy, boiled in a bag.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

A Suet Pudding

Ingredients

Directions

Prepare the soaking

  1. Mince suet finely until it yields two large tablespoonfuls.

  2. Grate two handfuls of bread crumbs.

  3. Boil a quart of milk and pour it hot over the bread crumbs.

  4. Cover the mixture and let it steep for half an hour.

  5. Let the mixture cool.

Make the batter

  1. Beat eight eggs lightly.

  2. Stir the suet and three tablespoons of flour alternately into the bread and milk mixture, adding the eggs gradually.

  3. Stir in a tablespoon of powdered nutmeg and cinnamon, and a glass of wine and brandy.

Boil and serve

  1. Pour the mixture into a bag that has been dipped in hot water and floured.

  2. Tie the bag firmly.

  3. Place the bag in a pot of boiling water and boil for two hours.

  4. Do not remove the bag until just before serving, and serve hot.

  5. Serve with wine sauce or molasses.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78

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

By Eliza Leslie. 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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

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

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

What each ingredient does

Bread crumbs
Soak up the hot milk to form the bulk of the pudding's body.
Milk
Softens the crumbs and adds moisture to the pudding.
Eggs
Bind the mixture and help set it as it cooks.
Suet (in the method)
Adds richness and fat, giving a tender, moist texture.
Flour (in the method)
Thickens the batter so it holds together when boiled.

The step that matters

Adding the eggs gradually. Adding eggs slowly while stirring lets them blend evenly into the batter, preventing lumps and curdling and keeping the texture smooth before boiling.

“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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