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Mushroom Pudding

A savory pudding made with mutton, mushrooms, and a suet‑flour crust, boiled for three hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Mushroom and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mushroom Pudding

Ingredients

Directions

Prepare the crust

  1. Make a paste with flour, water, salt, and minced suet.

  2. Roll out the paste and line a bowl.

Fill and boil

  1. Fill the bowl with mutton and mushrooms, season with salt and pepper, and pack tightly. Add a little water.

  2. Cover the bowl with a top crust and tie it up in a cloth.

  3. Place in a kettle of boiling water and boil for 3 hours.

  4. Serve in the bowl.

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. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  2. Mutton + mushroomtop 13% of all pairs
    Smell alikemoderate
    Cooked together685 recipes

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

  3. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Flour + mushroomtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,253 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

All-purpose flour
Forms the paste that encloses the filling and holds its shape while boiling.
Suet
Adds fat that keeps the crust rich and tender as it cooks.
Mutton
Provides the meat filling that cooks through during the long boil.
Mushrooms
Add moisture and savoury, earthy flavour to the filling.

The step that matters

Packing the filling tightly. Packing the mutton and mushrooms firmly leaves little air between pieces, so the filling stays compact and does not collapse or leave gaps in the crust during the three-hour boil.

“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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