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 ↓
Suet Pudding
Ingredients
Directions
Make the pudding
In a large bowl, combine the suet, sweet milk, sugar, raisins or currants, flour, baking powder, and spices. Mix until the dough is quite stiff.
Transfer the mixture to a pudding dish.
Steam
Steam for 3 to 4 hours.
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.
-
Raisin + flourtop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Beef + milktop 12% of all pairsSmell alikemoderateCooked together3,759 recipes
Shared aroma: 1-hexanal (fruit).
-
Sugar + raisintop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + raisintop 15% of all pairsSmell alikemoderateCooked together7,155 recipes
Shared aroma: decanoic acid (acides aroma).
Milk and flour 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
- Beef suet
- Adds fat that keeps the pudding moist and rich as it steams.
- All-purpose flour
- Forms the stiff dough structure that holds the pudding together.
- Baking powder
- Releases gas that lifts the dough, giving a lighter crumb.
- Sugar
- Adds sweetness and helps browning and flavor.
- Raisins or currants
- Add chewy pockets of fruit sweetness throughout the pudding.
The step that matters
Mix until the dough is quite stiff. A stiff dough holds its shape while steaming. Too much liquid makes the pudding heavy and dense, so the dough should be firm rather than loose.
“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 suet pudding recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.