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Dessert

Gingeb Pudding

A steamed pudding made with flour, suet, ginger, molasses, milk, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Ginger and molasses are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,116 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Gingeb Pudding

Ingredients

Directions

Prepare

  1. In a bowl, mix the flour, suet, ginger, and salt.

  2. Add the beaten egg, then stir in the molasses and milk.

Steam

  1. Pour the mixture into a well-greased basin and cover with greased paper.

  2. Steam for 2 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. Ginger + molassestop 14% of all pairs
    Smell alikelow
    Cooked together4,116 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + gingertop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Flour
Provides the structure that holds the pudding together as it cooks.
Suet
Adds fat that keeps the pudding rich and moist during steaming.
Egg
Binds the ingredients and helps set the pudding's texture.
Molasses
Adds sweetness, dark colour and a deep flavour to the pudding.
Milk
Adds moisture so the batter mixes into a soft, pourable mixture.

The step that matters

Covering the basin before steaming. A tight cover of greased paper traps steam around the pudding so it cooks evenly and stays moist; a loose cover lets steam escape and the top dries out.

Swap the ginger

How well each one fits the dish's main ingredients (flour, molasses, milk, egg):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Jalapenofits better
  4. Gingerthe original

Fit is the average pairing score against flour, molasses, milk, egg. 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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