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Dessert

English Plum Pudding

A steamed pudding made with raisins, currants, suet, flour, eggs, brandy, sweet wine, sugar, spices, and optional sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

English Plum Pudding

Ingredients

Directions

Mix the batter

  1. In a large bowl, combine the raisins, currants, suet, flour, eggs, brandy, sweet wine, sugar, and spices.

  2. If the mixture is too dry, add a little sweet milk.

Wrap and boil

  1. Tie the mixture tightly in a well-floured cloth that has been dipped in hot water.

  2. Boil the pudding in a large pot of water for 4 hours, or use a pudding mold.

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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Currant + brandytop 7% of all pairs
    Smell alikelow
    Cooked together3,057 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Brandy + winetop 9% of all pairs
    Smell alikemoderate
    Cooked together2,427 recipes

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

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

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

  5. Raisin + brandytop 13% of all pairs
    Smell alikemoderate
    Cooked together2,768 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

Eggs
Bind the mixture and set the pudding's structure as they cook.
All-purpose flour
Provides the starch and gluten that give the pudding its body.
Suet
Adds fat that keeps the pudding moist and tender during long cooking.
Raisins
Add concentrated sweetness and chewy texture.
Currants
Add concentrated sweetness and chewy texture.

The step that matters

Tie the cloth tightly. A snug, well-floured cloth keeps the pudding's shape and stops water from seeping in during the long boil. The floured surface helps prevent the pudding from sticking to the cloth as it cooks.

Swap the currant

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

  1. Vanillafits better
  2. Figfits better
  3. Applefits about as well
  4. Currantthe original

Fit is the average pairing score against raisin, flour, egg, brandy, wine, sugar, 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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