Skip to main content
Dessert

Suet Pudding

A steamed pudding made with suet, molasses, milk, raisins, citron, lemon rind, cinnamon, and flour.

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

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 ↓

Suet Pudding

Ingredients

Directions

Prepare

  1. Sift together the flour, baking soda, cinnamon, and salt.

  2. In a large bowl, mix the chopped suet, molasses, milk, raisins, chopped citron, and lemon rind.

Mix and steam

  1. Stir the dry ingredients into the wet mixture until combined.

  2. Pour the mixture into a buttered pudding mold.

  3. Steam the pudding in a pot for 3 hours.

Serve

  1. Serve with hard sauce, foamy sauce, or 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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  5. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 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

Flour
Provides the structure that holds the dense, moist pudding together as it steams.
Suet
Adds fat that keeps the pudding rich and moist during long steaming.
Molasses
Adds sweetness, dark color, and moisture to the pudding.
Baking soda
Reacts with the molasses's acidity to lighten the batter and help it rise.
Raisins
Add chewy pockets of sweetness and moisture throughout the pudding.

The step that matters

Steam the pudding for the full time. Steaming is a gentle, steady heat that cooks the dense batter through without drying it. Letting the water boil dry or lifting the lid often can lower the temperature and leave the pudding uneven or heavy.

Swap the lemon

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

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

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

More suet pudding recipes

Lemon 28Boiled 19Steamed 12Potato 11Apple 10Raisin 10 See all 649 →

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesMolasses CookiesMolasses Cookies96 recipes