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Dessert

Graham Pudding

A steamed pudding made with Graham flour, milk, molasses, raisins, eggs, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Graham Pudding

Ingredients

Directions

Prepare

  1. Flour the raisins with a little white flour.

Mix and steam

  1. Mix all the ingredients thoroughly together.

  2. Butter a mold and steam for 3 hours.

Serve

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

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + clovetop 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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

What each ingredient does

Graham flour
Provides the bulk and structure of the pudding.
Milk
Adds moisture and helps form a loose, tender batter.
Porto rico molasses
Adds sweetness, dark colour and a deep, rich flavour.
Egg
Binds the batter and helps set the pudding as it steams.
Baking soda
Reacts with the molasses's acidity to lighten the pudding and help it rise.

The step that matters

Steam for the full 3 hours. Steaming gently and steadily sets the egg and starch throughout the pudding without drying it. Letting the water boil dry or lowering the heat too far can leave the pudding dense or uneven.

“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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