Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Jam Eoly Poly
Ingredients
Directions
Prepare the pudding
Roll the pastry thinly into an oval shape.
Spread jam over the pastry, leaving a margin around the edges, and roll it up tightly.
Scald and flour a pudding cloth, then roll the pudding in it.
Tie the ends tightly with string, leaving room for the pudding to swell.
Cook
Boil for 2 hours.
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.
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked 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
- All-purpose flour
- Forms the structure of the pastry that wraps the jam.
- Chopped suet
- Adds fat that makes the pastry rich and tender as it cooks.
- Jam
- Provides sweetness and moisture filling the rolled pastry.
The step that matters
Tie the ends tightly, leaving room to swell. Pudding expands as it cooks, so the string must be snug enough to hold the roll together but loose enough that the pastry can rise without bursting the cloth.
“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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