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 ↓
Steamed Pudding
Ingredients
Directions
Make the batter
Combine raisins, butter, flour, molasses, milk, baking soda, cinnamon, and nutmeg in a bowl and mix until well combined.
Steam and serve
Pour the mixture into a mold and steam for 2 hours.
Serve hot with a sauce.
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.
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Cinnamon + nutmegtop 1% of all pairsSmell alikestrongCooked together11,917 recipes
Shared aroma: estragole (anise, licorice).
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Raisin + flourtop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Raisin + cinnamontop 1% of all pairsSmell alikemoderateCooked together5,390 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Raisin + nutmegtop 6% of all pairsSmell alikemoderateCooked together5,377 recipes
Shared aroma: alpha-terpineol (lilac, floral).
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms the main structure that holds the pudding together as it sets.
- Butter
- Adds fat for a tender crumb and rich flavor.
- Porto rico molasses
- Provides sweetness, moisture, and a deep, dark color.
- Baking soda
- Reacts with the molasses acidity to lighten the pudding as it steams.
- Raisins
- Add concentrated sweetness and chewy pockets of fruit throughout.
The step that matters
Pour the mixture into a mold and steam for 2 hours. The mold should be sealed or covered so steam cooks the pudding gently without water getting in. Steaming at a steady simmer keeps the crumb moist and prevents a dense, soggy texture.
“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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