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Suet Pudding

A steamed suet pudding made with molasses, flour, milk, spices, raisins, and optional fruits.

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 ↓

Suet Pudding

Ingredients

Directions

Make the batter

  1. In a large bowl, mix molasses, chopped suet, flour, and salt.

  2. In a separate bowl, combine sweet milk, baking soda, cinnamon, and nutmeg.

  3. Add the wet ingredients to the dry ingredients and mix well.

  4. Fold in the raisins and any additional fruits if desired.

Steam and serve

  1. Pour the mixture into a greased pudding mold.

  2. Steam for 3 hours.

  3. Serve with 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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

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

  4. Sorghum + cinnamontop 3% of all pairs
    Smell alikestrong
    Cooked together45 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  5. Sorghum + raisintop 5% of all pairs
    Smell alikestrong
    Cooked together28 recipes

    Shared aroma: decanal (soap, orange peel).

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 tender as it steams.
Baking soda
Reacts with the molasses acidity to help the pudding rise and lighten.
Flour
Provides the structure that holds the pudding together.
Molasses (sorghum)
Adds sweetness, dark color, and moisture to the pudding.
Raisins
Add chewy sweetness and bursts of fruit throughout the pudding.

“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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