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Dessert

Plum Puddikg

A steamed pudding made with raisins, currants, suet, flour, bread crumbs, milk, eggs, spices, candied orange, and candied lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Raisin and flour 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 ↓

Plum Puddikg

Ingredients

Directions

  1. Mix all ingredients together in a large bowl.

  2. Transfer the mixture to a pudding cloth or mold.

  3. Boil for 3 hours.

  4. Serve with wine sauce.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

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

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

    Shared aroma: 2-undecenal (sweet).

  5. Raisin + orangetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,684 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Suet
Adds richness and moisture, and gives the pudding its tender, rich texture.
Flour
Provides the structure that holds the pudding together as it cooks.
Eggs
Bind the mixture and help it set firm during boiling.
Bread crumbs
Absorb liquid and add body, keeping the pudding moist and light.
Raisins
Add sweetness and chewy texture, with natural sugars that deepen the flavor.
Currants
Add sweetness and chewy texture, with natural sugars that deepen the flavor.

The step that matters

Boil for 3 hours. The pudding must be sealed in its cloth or mold and kept at a steady boil. Letting the water drop or the cloth loosen can make the pudding soggy or uneven, since the eggs and flour need steady heat to set through.

Swap the currant

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

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

Fit is the average pairing score against raisin, flour, bread, milk, egg, orange, lemon. 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.

More plum pudding recipes

English 165Christmas 156Sauce 71Eggless 34Baked 33Vegetable 19 See all 649 →

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