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Dessert

Bakkd Raisin Pudding

A baked pudding made with drippings, flour, baking powder, mixed spice, candied lemon peel, moist sugar, raisins, eggs, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and raisin 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 ↓

Bakkd Raisin Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Warm the drippings in a basin.

  2. Mix in the flour and baking powder.

  3. Add the ground mixed spice, candied lemon peel, moist sugar, and seeded raisins.

  4. Combine well and form a paste by adding the beaten eggs and milk.

Bake and serve

  1. Pour the mixture into a well-greased tin or dish.

  2. Bake in a moderate oven at 350°F (175°C) for one hour.

  3. Once done, turn the pudding out of the tin, sprinkle with caster sugar, and serve.

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 + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Lemon + raisintop 14% of all pairs
    Smell alikemoderate
    Cooked together3,742 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Raisin + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

Flour
Forms the structure of the paste that holds the pudding together as it bakes.
Eggs
Bind the mixture and help set the pudding as it bakes.
Baking powder
Releases gas during baking so the pudding rises and becomes lighter.
Drippings
Add fat and richness, giving the pudding a moist, tender texture.
Moist sugar
Adds sweetness and moisture, and helps the pudding brown as it bakes.
Seeded raisins
Add sweetness, chewy texture, and moisture throughout the pudding.

The step that matters

Combine well and form a paste with the eggs and milk. If the flour is not fully blended into the liquid, pockets of dry flour or uneven lumps can remain. Thorough mixing gives an even batter that bakes into a uniform texture.

Swap the lemon

How well each one fits the dish's main ingredients (flour, sugar, raisin, egg, milk):

  1. Vanillafits better
  2. Figfits better
  3. Lemonthe original
  4. Datesfits about as well

Fit is the average pairing score against flour, sugar, raisin, egg, milk. 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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