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Dessert

Prune Pudding

A steamed pudding made with prunes, graham flour, milk, molasses, eggs, spices, and a butter‑sugar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Prune Pudding

Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Prune Pudding

Ingredients

Directions

Prepare the pudding

  1. In a bowl, combine prunes, graham flour, sweet milk, molasses, beaten eggs, baking soda, salt, cloves, cinnamon, and nutmeg.

  2. Pour the mixture into a buttered mold.

  3. Steam for 2 hours.

Make the sauce

  1. For the sauce, cream together butter and sugar.

  2. Add lemon juice and a little grated lemon rind.

  3. Mix in the beaten egg.

  4. Gradually add boiling water, one tablespoon at a time, until well mixed.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 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

Prunes
Add moisture and natural sweetness, and their fruit body gives the pudding its texture.
Graham flour
Provides the bulk and structure that hold the pudding together as it steams.
Molasses
Adds sweetness, moisture and a dark color with a deep, rich flavor.
Eggs
Bind the batter and help set the pudding's structure during steaming.
Baking soda
Reacts with the acidic molasses to produce gas that lightens the pudding.

The step that matters

Adding the boiling water to the sauce. Adding the hot water gradually, a spoonful at a time, lets the butter and sugar blend smoothly instead of separating or turning lumpy.

Swap the clove

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

  1. Cardamomfits about as well
  2. Clovethe original
  3. Allspicefits about as well
  4. Gingerfits less well

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