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Dessert

Suet Batter Pudding

A steamed pudding made with eggs, milk, suet, raisins, flour, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and raisin 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 Batter Pudding

Ingredients

Directions

Make the batter

  1. Beat the eggs until very light.

  2. Mix the eggs with the milk and salt.

  3. Gradually add enough flour to create a stiff batter.

  4. Stir in the beef suet, raisins, and baking powder.

Steam the pudding

  1. Grease and flour a pudding mold.

  2. Pour the batter into the mold.

  3. Place the mold in a pot of boiling water.

  4. Boil 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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the batter and add structure as they set during cooking.
Flour
Forms the stiff batter's body and gives the pudding its structure.
Baking powder
Releases gas to lighten the batter and help it rise.
Beef suet
Adds fat that keeps the pudding moist and rich in texture.
Milk
Adds moisture and helps form the batter with the eggs.

The step that matters

Keeping the pot boiling for the full 3 hours. Steaming needs steady, continuous boiling water around the mold. If the water drops below a boil, the pudding cooks unevenly and can turn heavy, so the pot must be topped up with boiling water as needed.

“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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