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Dessert

Grateful Pudding

A pudding made from flour, grated bread, eggs, milk, raisins, currants, sugar, and ginger, boiled or baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Grateful Pudding

Ingredients

Directions

Prepare

  1. In a bowl, combine flour and grated bread.

  2. In another bowl, beat the egg yolks and whites with the milk.

  3. Stir the egg mixture into the flour and bread mixture.

  4. Add raisins, currants, sugar, and ginger; mix well.

Cook

  1. Boil or bake the pudding until set.

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 + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

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

    Shared aroma: 2-undecenal (sweet).

  4. Raisin + gingertop 11% of all pairs
    Smell alikemoderate
    Cooked together1,242 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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

What each ingredient does

Flour
Provides starch that thickens and gives the pudding its body as it cooks.
White bread
Absorbs the milk and eggs, giving the pudding a soft, moist crumb.
Egg yolks
Enrich the custard and help the pudding set firm when heated.
Egg whites
Add protein that sets during cooking, adding structure and lightness.
Milk
Supplies liquid that soaks the bread and hydrates the flour, adding moisture.
Sugar
Adds sweetness and helps balance the richness of the eggs and milk.

The step that matters

Cook until set. Heat must be enough to coagulate the egg proteins so the pudding firms up, but not so high or long that it curdles or dries out. Checking for a set centre prevents both underbaking and overcooking.

Swap the currant

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

  1. Vanillafits better
  2. Figfits better
  3. Lemonfits better
  4. Currantthe original

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