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Kidney Pudding

A boiled pudding made with kidney, suet, flour, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk 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 ↓

Kidney Pudding

Ingredients

Directions

Prepare the kidney

  1. Split the kidney.

  2. Soak the kidney.

  3. Cut the kidney into neat pieces.

  4. Season the pieces with coarse sea salt.

Assemble the pudding

  1. Line a basin with a paste made from suet, flour, and hot milk.

  2. Place the kidney pieces in the basin.

  3. Cover them with the paste.

  4. Tie the basin with a cloth.

Cook

  1. Boil for two 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk 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

Kidney
Provides the meaty core and savoury flavour of the pudding.
Suet
Melts during cooking to make the paste rich, moist and tender.
Flour
Forms the gluten-based structure that holds the paste together.
Hot milk
Hydrates the flour so it forms a pliable paste that can line the basin.

The step that matters

Tie the basin with a cloth.. The cloth must be tied snugly so the paste stays sealed around the filling. A loose cover lets boiling water seep in and make the pudding soggy, while the trapped steam cooks the filling gently.

“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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