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Boiled Suet Pudding

A boiled pudding made from milk, eggs, flour, suet, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Boiled Suet Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, combine the milk, eggs, and enough sifted flour to create a thick batter.

  2. Stir in the chopped suet and salt until well mixed.

  3. Pour the mixture into a pudding cloth or mold.

Boil and serve

  1. Boil for 4 hours.

  2. Serve with wine 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.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

Eggs
Bind the batter and help give the pudding its set structure as it cooks.
Flour
Thickens the batter and provides the structure that holds the pudding together.
Suet
Adds fat that keeps the pudding moist and rich as it boils.
Milk
Loosens the flour into a batter and adds moisture to the pudding.

The step that matters

Boiling for the full time. Suet pudding needs a long, steady boil so the batter sets through and the fat renders evenly. Boiling too briefly can leave it dense and undercooked in the center.

“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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