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Potato Pudding

A steamed or baked pudding made with grated potatoes, carrots, ground rice, fat, marmalade, treacle, egg, milk, water, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Potato and carrot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,107 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Potato Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Mix the batter

  1. Mix the melted fat with the ground rice and grated vegetables.

  2. Add the carrot marmalade, treacle, milk, and beaten egg to the mixture.

  3. Stir everything together until well combined.

Cook and serve

  1. Steam for 3 hours or bake at 350°F (175°C) for 1 hour.

  2. Serve with a sauce made from cornflour, water, and marmalade.

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. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Potato + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Grated raw potatoes
Provide bulk and body, giving the pudding a soft, moist texture as they cook.
Ground rice
Absorbs liquid and thickens as it cooks, helping the pudding set and hold together.
Dried egg
Binds the mixture and helps it set as the proteins cook.
Fat
Adds richness and moistness, softening the crumb and carrying flavour.
Baking powder
Releases gas as it heats, helping the pudding rise and become lighter.
Carrot marmalade
Adds sweetness, fruity flavour and moisture to the pudding.

The step that matters

Steam for 3 hours or bake at 350°F (175°C) for 1 hour. Cooking long enough lets the ground rice swell and the egg set, so the pudding firms rather than staying wet in the middle. Too little time leaves it soggy and collapsed.

Swap the carrot

How well each one fits the dish's main ingredients (potato, rice, egg, milk):

  1. Asparagusfits better
  2. Chivefits better
  3. Capsicumfits better
  4. Carrotthe original

Fit is the average pairing score against potato, rice, egg, 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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