Skip to main content
Dessert

Baroness Pudding

A steamed suet and raisin pudding made with flour, baking powder, salt, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and raisin 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 ↓

Baroness Pudding

Ingredients

Directions

Prepare

  1. In a bowl, combine the chopped suet, flour, chopped raisins, baking powder, and salt.

  2. Gradually add milk to form a stiff batter.

Steam

  1. Transfer the mixture to a buttered mold.

  2. Steam for 4 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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Raisin + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

Flour and milk 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 rich and moist as it steams.
Flour
Provides the starch and proteins that set into the pudding's structure.
Raisins
Add sweetness and chewy pockets of moisture throughout the pudding.
Baking powder
Releases gas when heated, helping the pudding rise and lighten.
Milk
Hydrates the flour so the dry ingredients form a cohesive batter.

The step that matters

Adding the milk to form a stiff batter. Milk should be added gradually so you can stop at a stiff consistency. Too much liquid makes the pudding dense and heavy, while too little leaves the flour unhydrated and the pudding crumbly.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes