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Dessert

Unrivalled Plum Pudding

A steamed suet pudding of raisins, currants, bread crumbs, eggs, sugar, and spices, boiled in a cloth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Unrivalled Plum Pudding

Ingredients

Directions

Prepare the fruit

  1. Stone and cut up the raisins without chopping them.

  2. Wash and dry the currants.

  3. Cut the candied peel into thin slices.

Mix the pudding

  1. Mix all the dry ingredients well together.

  2. Moisten the mixture with the well-beaten and strained eggs.

  3. Stir in the brandy until thoroughly mixed.

  4. Add butter and flour, then place the pudding into a stout new cloth.

Boil and serve

  1. Tie it down tightly and boil for 6 to 8 hours.

  2. Serve with brandy sauce. This quantity can be divided and boiled in buttered molds.

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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  5. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Eggs
Bind the mixture and, as they set on heating, hold the pudding together.
Suet
Adds fat that keeps the pudding moist and rich-textured as it cooks.
Bread crumbs
Absorb the liquid and give the pudding its body and soft structure.
Moist sugar
Adds sweetness and depth of flavour, and helps keep the pudding moist.
Raisins
Provide sweetness and chewy pieces of fruit throughout the pudding.
Brandy
Adds aroma and warm flavour to the pudding.

The step that matters

Tying the cloth and boiling. The cloth must be tied tightly so water cannot soak into the pudding and it keeps its shape. The pudding then needs a long, steady boil so the eggs and crumbs set fully through the centre.

Swap the currant

How well each one fits the dish's main ingredients (raisin, sugar, bread, egg, lemon, nutmeg, cinnamon):

  1. Figfits better
  2. Vanillafits better
  3. Orangefits better
  4. Currantthe original

Fit is the average pairing score against raisin, sugar, bread, egg, lemon, nutmeg, cinnamon. 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.

More plum pudding recipes

English 165Christmas 156Sauce 71Eggless 34Baked 33Vegetable 19 See all 649 →

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