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Dessert

Kingswood Pudding

A boiled pudding made with flour, bread crumbs, suet, sugar, raisins, sultanas, apples, and water from the apples.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and raisin 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 ↓

Kingswood Pudding

Ingredients

Directions

Prepare the ingredients

  1. Mix the flour and bread crumbs together.

  2. Shred the suet finely.

  3. Mix the shredded suet with the sugar.

  4. Stone the raisins.

  5. Pull the raisins in half.

  6. Clean the sultanas.

Combine the mixture

  1. Mix the raisins and sultanas into the mixture.

  2. Peel and core the apples.

  3. Chop the apples finely.

  4. Add the chopped apples to the mixture.

  5. Let the mixture stand for an hour.

Shape and boil

  1. Mix the mixture into a paste.

  2. Press the mixture into a basin.

  3. Tie the basin down tightly.

  4. Boil for at least six 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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,920 recipes

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

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

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

  4. Bread + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together1,790 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Flour
Provides the main structure, setting the body of the pudding as it cooks.
Bread crumbs
Absorb moisture and add body, giving the pudding a soft, crumbly texture.
Suet
Adds fat that keeps the pudding moist and rich as it cooks.
Sugar
Adds sweetness and helps balance the richness of the suet.
Raisins
Add sweetness, chewy texture and concentrated fruit flavour.
Apples
Add moisture and a light tartness that lifts the dense fruit and fat.

The step that matters

Boil for at least six hours. A dense, fat-rich mixture needs a long, steady boil for heat to reach its centre. Stopping early leaves the pudding heavy and undercooked inside.

Swap the apple

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

  1. Vanillafits better
  2. Figfits better
  3. Datesfits better
  4. Applethe original

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