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Dessert

Indian Pudding

A baked pudding made with milk, Indian meal, flour, spices, lemon peel, eggs, molasses, raisins, and suet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Ginger and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,380 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Indian Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Boil the Indian meal in 2 cups of milk.

  2. In a large bowl, mix the remaining milk, flour, ginger, cinnamon, lemon peel, salt, eggs, and molasses.

  3. Add the boiled meal to the mixture.

  4. Stir in the raisins and suet.

Bake

  1. Pour the mixture into a baking dish.

  2. Bake at 300°F (150°C) for 3 hours.

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. Ginger + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

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

  4. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Indian meal
Cornmeal thickens the batter and gives the pudding its body when boiled.
Eggs
Set during baking to bind the pudding and give it a firm, custardy structure.
Molasses
Adds sweetness and deep color, and its flavor carries through the long bake.
Suet
Adds fat that keeps the pudding moist and rich as it bakes.
Milk
Provides the liquid that hydrates the cornmeal and forms the custard base.

The step that matters

Bake at 300°F (150°C) for 3 hours. Cornmeal and eggs need a long, gentle bake to soften fully and set without drying out or curdling. Too high a heat can scorch the sugars in the molasses and toughen the custard.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Orangefits about as well
  4. Lemonthe original

Fit is the average pairing score against milk, flour, ginger, cinnamon, egg, molasses, raisin. 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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