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 ↓
Aunt Kittie's Suet Pudding
Ingredients
Directions
Make the batter
Combine molasses, suet, raisins, milk, and baking powder in a bowl.
Add flour gradually until the mixture is very stiff and can be beaten with a spoon.
Steam
Transfer the mixture to a steaming pan or a floured bag.
Steam constantly for 3 hours.
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.
-
Raisin + flourtop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Molasses + raisintop 12% of all pairsSmell alikelowCooked together3,577 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Raisin + milktop 15% of all pairsSmell alikemoderateCooked together7,155 recipes
Shared aroma: decanoic acid (acides aroma).
-
Molasses + flourtop 16% of all pairsSmell alikemoderateCooked together10,429 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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
- Molasses
- Adds dark sweetness and moisture, and a deep flavour to the pudding.
- Suet
- Adds fat that keeps the pudding moist and rich as it steams.
- Baking powder
- Releases gas to lighten the stiff mixture as it heats.
- Flour
- Adds structure, thickening the batter until it holds its shape.
The step that matters
Steam constantly for 3 hours. Steady, continuous steam keeps the pudding cooking evenly and moist. If the water drops or the pan is left to boil dry, the pudding can dry out or cook unevenly.
“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 suet pudding recipes
You might also like
Molasses Cookies96 recipes
Molasses Cake90 recipes
Molasses Sponge Cake9 recipes
White Cake431 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.