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Dessert

Steamed Graham Pudding

A steamed pudding made with molasses, graham flour, all-purpose flour, sweet milk, raisins, currants, egg, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Steamed Graham Pudding

Ingredients

Directions

Make the batter

  1. In a large bowl, combine molasses, Graham flour, all-purpose flour, sweet milk, raisins, currants, egg, and baking soda, and mix until well combined.

  2. Pour the mixture into a greased pudding mold.

Steam

  1. Steam for 2½ hours until set.

  2. If preferred, substitute chopped figs for the raisins and currants.

Recipe from a historical cookbook (Internet Archive).

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.

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 + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  3. Molasses + raisintop 12% of all pairs
    Smell alikelow
    Cooked together3,577 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

Molasses
Adds dark sweetness, moisture and a rich flavor to the pudding.
All-purpose flour
Provides the main structure that holds the pudding together as it sets.
Graham flour
Adds a nutty, coarse texture and earthy flavor to the batter.
Egg
Binds the batter and helps it set firm during steaming.
Baking soda
Reacts with the molasses acid to lighten the batter and help it rise.

The step that matters

Steam until set. Steaming gently heats the batter through without drying it. Underbaking leaves a wet, dense center, so the pudding should be firm before it is removed from the steamer.

Swap the currant

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

  1. Vanillafits better
  2. Figfits better
  3. Datesfits better
  4. Currantthe original

Fit is the average pairing score against molasses, flour, milk, raisin, 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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