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Pork Pudding

A steamed pork pudding made with sour milk, molasses, pork, and baking soda.

From an old cookbook · modernised transcription
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Why it works: Milk and pork are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,386 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Pork Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, mix sour milk, molasses, finely chopped pork, and baking soda until stiff.

  2. Transfer the mixture to a steaming dish.

Steam and serve

  1. Steam for 2 hours.

  2. Serve hot with 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 + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Molasses + porktop 34% of all pairs
    Smell alikelow
    Cooked together825 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Sour milk
Its acidity activates the baking soda, helping the pudding rise and turn light.
Molasses
Adds sweetness, dark color, and moisture to the pudding.
Finely chopped pork
Provides the meaty body and richness that make up the pudding.
Baking soda
Reacts with the acidic sour milk to release gas that leavens the pudding.

The step that matters

Mixing the batter until stiff. Baking soda reacts with the sour milk as soon as they meet, so the batter should be mixed well and transferred to the dish without delay to keep the gas trapped for rising.

“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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