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Dessert

Steamed Bread Pudding

A steamed pudding made from light bread dough, suet, and raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and raisin are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,111 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Steamed Bread Pudding

Ingredients

Directions

Make and steam

  1. Combine the bread dough, chopped suet, and chopped raisins in a mixing bowl.

  2. Transfer the mixture to a pan with a tube in it.

  3. Steam for 1.5 hours.

Serve

  1. Serve with a rich wine sauce.

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 + raisintop 17% of all pairs
    Smell alikemoderate
    Cooked together2,111 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bread dough
Forms the soft, airy body of the pudding as it steams.
Suet
Adds fat that keeps the pudding moist and tender during steaming.
Raisins
Add pockets of sweetness and chewy texture throughout the pudding.

“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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