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Dessert

English Plum Pudding

A large steamed or boiled English pudding of dried fruit, suet, bread crumbs, eggs and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

English Plum Pudding

Ingredients

Directions

Prepare the fruit and peel

  1. Stone and cut up the raisins without chopping them. Wash and dry the currants. Cut the candied peel into thin slices.

Mix the pudding

  1. Mix all the dry ingredients well together. Moisten the mixture with the well-beaten eggs. Stir in the flavoring until thoroughly mixed. Add about ½ pound of flour and mix well.

Boil and serve

  1. Put the pudding into a stout new cloth or boil in two molds for 12 hours. Serve with rich 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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  5. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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 add structure as they set during boiling.
Bread crumbs
Absorb liquid and give the pudding body and a soft, tender crumb.
Suet
Adds fat that keeps the pudding moist and rich as it cooks.
Raisins
Provide sweetness, chewiness and moisture throughout the pudding.
Flour
Helps hold the mixture together and gives it firmer structure.
Moist sugar
Adds sweetness and moisture, and helps give a dark, rich colour.

The step that matters

Boiling the pudding for 12 hours. The pudding must be sealed in its cloth or mold and kept at a steady boil. Uneven or interrupted heat can leave the centre undercooked or the texture heavy, and water must not seep into the cloth.

Swap the currant

How well each one fits the dish's main ingredients (raisin, sugar, bread, egg, lemon, nutmeg, cinnamon):

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

Fit is the average pairing score against raisin, sugar, bread, egg, lemon, nutmeg, cinnamon. 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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