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Dessert

Risen Plum Pudding

A boiled pudding made from flour, eggs, butter, and raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Risen Plum Pudding

Ingredients

Directions

Prepare

  1. Prepare the loaf bread with 1 pound of flour the evening before.

Make the batter

  1. In the morning, beat the 10 eggs until very light.

  2. Cream the 1 pound of butter and mix it well with the beaten eggs.

  3. Stir the egg and butter mixture into the risen dough.

  4. Fold in the prepared raisins.

Cook

  1. Pour the mixture into molds and boil for about 4 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour
Forms the loaf bread base that gives the pudding its structure and rise.
Eggs
Beaten until light, they trap air and add structure and richness.
Butter
Adds fat for a rich, tender crumb and flavour.
Raisins
Add sweetness, chew and moisture throughout the pudding.

The step that matters

Beat the eggs until very light. Beating eggs incorporates air bubbles, which expand during cooking and help the pudding rise and become light. Under-beaten eggs leave a denser result.

“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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