Why it works: Clove and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Suet Pudding
Ingredients
Directions
Make the batter
In a large bowl, combine suet or butter, molasses, raisins, currants, egg, sweet milk, baking soda, cloves, and nutmeg.
Mix in enough flour to create a stiff batter.
Steam
Pour the mixture into a greased pudding mold.
Steam for 3 hours until cooked through.
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.
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Clove + nutmegtop 1% of all pairsSmell alikestrongCooked together8,686 recipes
Shared aroma: estragole (anise, licorice).
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Raisin + nutmegtop 6% of all pairsSmell alikemoderateCooked together5,377 recipes
Shared aroma: alpha-terpineol (lilac, floral).
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Raisin + clovetop 9% of all pairsSmell alikemoderateCooked together4,070 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Raisin + curranttop 10% of all pairsSmell alikelowCooked together6,180 recipes
Shared aroma: gamma-nonanolactone (coconut, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Suet or butter
- Adds fat that makes the pudding rich and tender as it cooks.
- Molasses
- Adds sweetness, moisture and a dark color to the pudding.
- Egg
- Helps bind the batter and gives it structure as it sets.
- Baking soda
- Reacts with the molasses's acidity to lighten the batter and help it rise.
- Flour
- Provides the structure that thickens the batter into a stiff mix.
The step that matters
Steam for 3 hours until cooked through. Steaming gently and steadily cooks the batter through without drying it out. Check that the water keeps boiling and the mold stays covered, since lost steam can leave the pudding dense or underdone.
Swap the currant
How well each one fits the dish's main ingredients (butter, molasses, raisin, egg, milk, clove, nutmeg):
- Figfits better
- Vanillafits better
- Coconutfits better
- Currantthe original
Fit is the average pairing score against butter, molasses, raisin, egg, milk, clove, nutmeg. 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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