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Dessert

Pound Pudding

A dense pudding made with suet, currants, raisins, bread crumbs, flour, mixed peel, spices, milk, and eggs.

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 ↓

Pound Pudding

Ingredients

Directions

Make the pudding

  1. Mix all the ingredients well together, adding more milk if necessary.

  2. Turn the mixture into a well-buttered mold.

Cook

  1. Boil for 3.5 to 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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Ginger + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

  3. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

What each ingredient does

Suet
Adds richness and fat that keeps the pudding moist and tender during long cooking.
Bread crumbs
Absorb the milk and eggs, giving the pudding body and a soft, light crumb.
Flour
Provides structure, helping the mixture set firmly as it cooks.
Eggs
Bind the mixture and set as it cooks, giving the pudding its structure.
Raisins
Add sweetness and chewy texture throughout the pudding.
Currants
Add tart, concentrated fruit flavour and chewy texture throughout the pudding.

The step that matters

Adding more milk if necessary. The dry crumbs and flour need enough liquid to hydrate fully; too stiff a mixture can cook up dense and dry, while the right moisture gives a tender, sliceable pudding.

Swap the currant

How well each one fits the dish's main ingredients (raisin, bread, flour, ginger, nutmeg, milk, egg):

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

Fit is the average pairing score against raisin, bread, flour, ginger, nutmeg, 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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