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Dessert

Raisin Pudding

A boiled pudding made with raisins, suet, sugar, flour, and salt, formed into a dough and cooked for three hours.

From an old cookbook · modernised transcription
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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 ↓

Raisin Pudding

Ingredients

Directions

Mix and wrap

  1. Combine raisins, suet, sugar, flour, and salt in a bowl.

  2. Add enough water to mix into a stiff dough.

  3. Roll the mixture in a cloth.

Boil

  1. Boil the wrapped pudding for three 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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Flour
Absorbs the water and gives the dough enough structure to hold its shape.
Suet
Adds fat that keeps the pudding moist and tender as it cooks.
Raisins
Add sweetness, chewy texture and moisture to the pudding.
Sugar
Adds sweetness and helps the pudding taste rich.

The step that matters

Add enough water to mix into a stiff dough. Flour thickens and sets as it absorbs liquid. Too little water leaves the mixture dry and crumbly, while too much makes a slack dough that can lose its shape in the cloth during boiling.

“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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