Name: Snoush Roll Pudding
Ingredients: ½ cup suet, finely chopped; 2 cups all-purpose flour; water, as needed; ¼ teaspoon salt; preserves (damsons, currants, berries, or similar); additional flour for dusting

Why it works: Flour and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓

Snoush Roll Pudding

Ingredients

½ cup suet, finely chopped
2 cups all-purpose flour
water, as needed
¼ teaspoon salt
preserves (damsons, currants, berries, or similar)
additional flour for dusting

Directions

Prepare the roll

Roll out a paste made of suet, flour, water, and salt to half an inch thick.
Spread your choice of preserves over the paste.
Dust a little flour on top, then roll it up tightly.
Wet the ends and pinch them closed, then tie in a cloth that has been wet and floured.

Cook and serve

Boil or steam for one to two hours, depending on size.
Serve hot with a rich liquid 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.

Flour + curranttop 26% of all pairs

Smell alikelow

Cooked together8,077 recipes

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

What each ingredient does

Suet: Melts during cooking to make the paste rich and tender, keeping the crust moist.
All-purpose flour: Forms the paste's structure so it holds together around the filling while cooking.
Preserves: Provide sweetness and fruity moisture that soaks slightly into the roll as it cooks.

The step that matters

Tying the cloth. The cloth must be wet and floured so it does not stick to the paste, and the ends must be sealed tightly so the filling does not leak while the roll steams or boils.

“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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Snoush Roll Pudding