Why it works: Raisin and flour 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 ↓
Taylor Pudding
Ingredients
Directions
Make the batter
In a large bowl, combine sour milk, suet, molasses, raisins, eggs, and baking soda.
Gradually add flour until the mixture forms a stiff batter.
Pour the batter into a greased pudding mold.
Steam and serve
Steam the pudding for 3 hours.
Serve warm with sauce.
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.
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Raisin + flourtop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Molasses + raisintop 12% of all pairsSmell alikelowCooked together3,577 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + raisintop 15% of all pairsSmell alikemoderateCooked together7,155 recipes
Shared aroma: decanoic acid (acides aroma).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sour milk
- Its acidity reacts with baking soda, helping the pudding rise and giving a tender crumb.
- Suet
- Adds fat that keeps the pudding moist and rich as it steams.
- Molasses
- Adds sweetness, dark color, and moisture to the batter.
- Eggs
- Bind the batter and add structure as the pudding sets.
- Baking soda
- Reacts with the acidic sour milk to produce gas that leavens the pudding.
- Flour
- Provides the structure that holds the stiff batter together while steaming.
The step that matters
Combining the batter. Baking soda needs an acid to react with, so it should be mixed into the sour milk-based batter promptly and evenly. Adding flour gradually keeps the batter at a stiff, consistent texture, so the pudding holds its shape rather than becoming dense or loose.
“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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