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Dessert

Snowdon Pudding

A suet-based pudding with sago, marmalade, bread crumbs, eggs, and brandy, baked in a mold and served with wine sauce.

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

Snowdon Pudding

Ingredients

Directions

Prepare the mold

  1. Butter a mold thickly and dust it with flour.

  2. Arrange raisins in even rows inside the mold.

Make and cook the pudding

  1. In a bowl, mix the shredded beef suet, salt, sugar, sago, orange marmalade, bread crumbs, beaten eggs, and brandy until smooth.

  2. Gently spoon the pudding mixture into the mold, avoiding disturbance of the raisins.

  3. Cover the surface with oiled or buttered paper and tie the pudding in a cloth.

  4. Boil or steam the pudding for about 1 hour until done.

Serve

  1. Let it stand for a few minutes before turning it out.

  2. Serve with wine sauce.

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. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Brandy + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together2,768 recipes

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

  4. Orange + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together1,684 recipes

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

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

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

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

What each ingredient does

Beef suet
Adds richness and moisture, and keeps the crumb tender as it cooks.
Bread crumbs
Provides the bulk and body of the pudding, soaking up moisture from the other ingredients.
Eggs
Bind the mixture and help set the pudding as it cooks.
Orange marmalade
Adds sweetness and a citrus tang that flavours the pudding.
Sago
Adds a slight chew and helps thicken the mixture as it steams.

The step that matters

Spooning the mixture into the mold. Pouring or spooning too roughly can knock the raisin rows out of place, spoiling the decoration. Gentle spooning keeps the pattern intact, and the pudding should be fully set before turning out.

Swap the orange

How well each one fits the dish's main ingredients (beef, sugar, bread, egg, brandy, flour, raisin):

  1. Figfits better
  2. Vanillafits better
  3. Applefits better
  4. Orangethe original

Fit is the average pairing score against beef, sugar, bread, egg, brandy, flour, 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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