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Dessert

Fig Pudding

A steamed pudding made with figs, suet, sugar, egg, flour, bread crumbs, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Fig and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,026 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Fig Pudding

Ingredients

Directions

Prepare

  1. Chop the figs and finely shred the suet.

  2. Mix the dry ingredients (sugar, flour, and bread crumbs) together.

Make and steam the pudding

  1. Add the beaten egg and enough milk to form a batter, then mix well and turn into a greased pudding bowl.

  2. Steam for 1½ 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. Fig + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,026 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: 2-undecenal (sweet).

  3. Fig + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together374 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Fig + flourtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,192 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

Suet
Adds fat that keeps the pudding moist and rich as it steams.
Egg
Binds the mixture together and gives the pudding structure as it sets.
Flour
Provides the starch that gives the pudding its body and structure.
Bread crumbs
Soaks up moisture and lightens the texture of the batter.
Figs
Add sweetness, moisture and a soft, jammy texture.

Swap the fig

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figthe original
  4. Datesfits less well

Fit is the average pairing score against sugar, egg, flour, bread, 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.

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