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Dessert

Cabinet Pudding

A steamed pudding made with stale sponge cake, raisins, citron, currants, and an egg‑milk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cabinet Pudding

Ingredients

Directions

Prepare

  1. Preheat your steamer.

  2. Beat the eggs, sugar, and salt together, then add the milk.

  3. Grease a 3‑pint pudding mold with butter.

Assemble

  1. Sprinkle the sides and bottom of the mold with raisins, chopped citron, and currants.

  2. Layer in stale sponge cake, then add more fruit, and repeat until all ingredients are used.

  3. Pour the egg mixture over the layered ingredients.

  4. Let the pudding stand for 2 hours.

Steam and serve

  1. Steam for 1 hour.

  2. Serve with whipped cream.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

  5. Milk + curranttop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Eggs
Bind the custard and set it into a firm, sliceable pudding when steamed.
Milk
Provides the liquid that soaks into the cake and forms the custard with the eggs.
Sponge cake
Forms the bulk of the pudding and soaks up the custard as it stands.
Sugar
Sweetens the custard and adds flavour to the pudding.
Raisins
Add chewy sweetness and fruitiness throughout the pudding.

The step that matters

Let the pudding stand for 2 hours. Standing lets the cake absorb the egg and milk custard before steaming. Skipping this soak can leave dry pockets and a pudding that does not set evenly.

Swap the currant

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

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

Fit is the average pairing score against milk, egg, sugar, butter, raisin. 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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