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Dessert

Saffron Pudding

A steamed pudding made with suet, flour, eggs, cream, cognac, saffron, and ginger.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Saffron and ginger match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 418 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Saffron Pudding

Ingredients

Directions

Prepare the batter

  1. Mix the suet and flour (or flour and crumbled roll) in a bowl.

  2. Beat the eggs in a separate bowl and combine with the cream, cognac, saffron, and ginger.

  3. Pour the egg mixture into the flour mixture and stir until well combined.

Boil the pudding

  1. Place the mixture into a floured cloth.

  2. Tie the cloth tightly, leaving room for expansion.

  3. Boil the pudding in water for nearly 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. Saffron + gingertop 7% of all pairs
    Smell alikestrong
    Cooked together418 recipes

    Shared aroma: estragole (anise, licorice).

  2. Flour + saffrontop 13% of all pairs
    Smell alikemoderate
    Cooked together447 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + gingertop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + saffrontop 20% of all pairs
    Smell alikelow
    Cooked together243 recipes

    Shared aroma: acetic acid (sour, vinegar).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Kidney suet
Adds richness and fat, keeping the pudding moist and tender as it cooks.
Flour
Provides the main structure that holds the pudding together as it cooks.
Eggs
Bind the batter and help set it into a firm, sliceable body.
Cream
Adds fat and moisture, giving a softer, richer texture.
Cognac
Adds aroma and flavour that carries through the boiled pudding.

The step that matters

Leave room for expansion when tying the cloth. The pudding swells as it cooks and the batter gives off steam. If the cloth is tied too snugly, the pressure can burst the cloth or squeeze the pudding out of shape.

Swap the ginger

How well each one fits the dish's main ingredients (flour, egg, cream, saffron):

  1. Nutmegfits better
  2. Turmericfits better
  3. Tarragonfits better
  4. Gingerthe original

Fit is the average pairing score against flour, egg, cream, saffron. Candidates are from the same food group and used in at least 100 recipes.

“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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