Skip to main content
Dessert

Plum Pudding

A steamed pudding made with suet, raisins, currants, eggs, spices, breadcrumbs, flour, sugar, and milk.

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 ↓

Plum Pudding

Ingredients

Directions

Prepare

  1. In a large bowl, combine the suet, raisins, currants, eggs, nutmeg, candied peel, ginger, bread crumbs, flour, dark sugar, and milk, and mix well until all ingredients are thoroughly combined.

  2. Transfer the mixture into a pudding cloth or a suitable mold.

Cook and serve

  1. Boil the pudding for 10 hours.

  2. Serve with brandy 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. Nutmeg + gingertop 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. Nutmeg + flourtop 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

Suet
Adds fat that keeps the pudding moist and rich as it cooks.
Eggs
Bind the mixture and help it set as it cooks.
Bread crumbs
Absorb liquid and give the pudding a light, tender body.
Flour
Adds structure so the pudding holds its shape when boiled.
Dark sugar
Adds sweetness and a deep molasses flavour.
Raisins
Add sweetness, chew and concentrated fruit flavour.

The step that matters

Boil the pudding for 10 hours. The pudding must cook long and at a steady simmer so the eggs set and the starches and suet soften fully. Too little time or a hard, uneven boil can leave it dense or wet in the centre.

Swap the currant

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

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

Fit is the average pairing score against raisin, egg, nutmeg, ginger, bread, flour, sugar. 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 plum pudding recipes

English 165Christmas 156Sauce 71Eggless 34Baked 33Vegetable 19 See all 649 →

You might also like

Soft Ginger BreadSoft Ginger Bread85 recipesGingerbreadGingerbread25 recipesGinger CookiesGinger Cookies213 recipesBread PuddingBread Pudding153 recipes