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Dessert

Rasin Pudding

A steamed pudding made with raisins, bread crumbs, sugar, butter, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Rasin Pudding

Ingredients

Directions

Prepare the mixture

  1. Remove the pits from the raisins and chop them.

  2. Mix the chopped raisins with bread crumbs, sugar, and butter.

  3. Moisten the mixture with milk.

Steam the pudding

  1. Grease a mold and steam the mixture for 2½ 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: 2-undecenal (sweet).

  4. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  5. Raisin + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

What each ingredient does

Raisins
Add chewy texture and concentrated sweetness to the pudding.
Bread crumbs
Provide the bulk and structure that holds the pudding together as it steams.
Sugar
Adds sweetness and balances the tartness of the fruit.
Butter
Adds fat and richness, giving a softer, more tender crumb.
Milk
Supplies moisture that the bread crumbs absorb, softening the mixture.

The step that matters

Moisten the mixture with milk. Dry crumbs absorb liquid slowly, so the milk must be added gradually and evenly. Too little leaves the pudding dry and crumbly, while too much makes it heavy and soggy after steaming.

Swap the raisin

How well each one fits the dish's main ingredients (bread, sugar, butter, milk):

  1. Vanillafits better
  2. Figfits better
  3. Peachfits better
  4. Raisinthe original

Fit is the average pairing score against bread, sugar, butter, milk. 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 raisin pudding recipes

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