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Cheistmas Plum Pudding

A steamed pudding made with raisins, currants, bread crumbs, flour, suet, eggs, citron, lemon peel, nutmeg, ginger, baking powder, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Cheistmas Plum Pudding

Ingredients

Directions

Prepare the pudding

  1. In a large bowl, combine the raisins, currants, bread crumbs, flour, beef suet, eggs, citron, lemon peel, nutmeg, ginger, and baking powder. Add enough sweet milk to moisten the mixture.

  2. Tie the mixture in a cloth securely.

Boil and serve

  1. Boil the pudding in a pot of water for 3 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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  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. Raisin + curranttop 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

Eggs
Bind the mixture and add structure as the pudding sets.
Flour
Adds body and structure to the mixture as it cooks.
Bread crumbs
Absorb moisture and help give the pudding a soft, tender crumb.
Beef suet
Adds fat that keeps the pudding moist and rich as it cooks.
Baking powder
Releases gas that lifts the pudding and lightens its texture.

The step that matters

Securing the cloth. If the cloth is not tied securely, water can seep into the pudding during boiling and make it soggy and heavy. A firm, snug tie keeps the mixture sealed and holds its shape while it cooks.

Swap the currant

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

  1. Figfits better
  2. Orangefits better
  3. Limefits better
  4. Currantthe original

Fit is the average pairing score against raisin, bread, flour, beef, egg, lemon, nutmeg. 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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