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Dessert

Carrot Pudding

A steamed pudding made from ground carrots, potatoes, currants, raisins, suet, sugar, flour, citron, baking soda, and spices.

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 ↓

Carrot Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

  1. Combine all ingredients in a large bowl and stir well to mix thoroughly.

  2. Steam the mixture for 3 hours.

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. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Currant + raisintop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

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

  4. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  5. Carrot + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together8,029 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Provides the starch and structure that hold the pudding together as it steams.
Suet
Adds fat that makes the pudding rich and tender as it cooks.
Carrots
Add moisture and body, giving the pudding its dense, soft texture.
Potatoes
Add moisture and starch, helping bind the pudding and keep it soft.
Sugar
Adds sweetness and helps balance the savoury spices.
Raisins
Add chewy texture and concentrated sweetness throughout the pudding.

The step that matters

Steaming for 3 hours. Steaming needs steady, gentle heat for the full time. Keep the water topped up so the steam stays constant, because the pudding sets slowly and cooks through only when its centre reaches a steady temperature.

Swap the currant

How well each one fits the dish's main ingredients (carrot, potato, raisin, sugar, flour):

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

Fit is the average pairing score against carrot, potato, raisin, 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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