Why it works: Nutmeg and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Suet Pudding
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the batter
Combine the suet, sour milk, baking soda, sugar, nutmeg, and salt in a bowl.
Add flour gradually until the mixture is thick.
Steam
Pour the batter into a greased pudding mold.
Steam for about 2 hours or until fully cooked.
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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Nutmeg + flourtop 8% of all pairsSmell alikemoderateCooked together18,623 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Milk + nutmegtop 15% of all pairsSmell alikemoderateCooked together14,685 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, 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
- Suet
- Adds fat that keeps the pudding moist and tender as it steams.
- Sour milk
- Its acidity reacts with the baking soda to help the pudding rise.
- Baking soda
- Reacts with the acid in sour milk to produce gas that lightens the batter.
- Sugar
- Adds sweetness and helps keep the pudding soft.
- Flour
- Provides starch and structure that thicken the batter and set the pudding.
The step that matters
Adding the flour. Flour should be added gradually and only until the batter is thick. Too much flour absorbs liquid and sets the starch and proteins firmly, making the pudding dense and heavy.
Swap the nutmeg
How well each one fits the dish's main ingredients (milk, sugar, flour):
- Cinnamonfits better
- Jalapenofits better
- Nutmegthe original
- Turmericfits less well
Fit is the average pairing score against milk, sugar, flour. 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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