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Dessert

Carrot Pudding

A baked pudding made with suet, flour, bread crumbs, grated potatoes, carrots, raisins, syrup, milk, and baking powder.

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 ↓

Carrot Pudding

Ingredients

Directions

Make the batter

  1. In a large bowl, combine the chopped suet, flour, bread crumbs, grated potatoes, grated carrots, raisins, syrup, milk, and baking powder. Mix well until all ingredients are combined.

  2. Pour the mixture into a mold.

Cook and serve

  1. Boil in water for 4 hours.

  2. Serve with wine sauce, hard sauce, or beaten egg 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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Flour + carrottop 13% of all pairs
    Smell alikemoderate
    Cooked together8,029 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Suet
Adds fat that keeps the pudding moist and rich as it steams.
All-purpose flour
Provides the starch structure that holds the pudding together.
Bread crumbs
Absorb liquid and add body, giving the pudding a soft, cohesive texture.
Grated raw potatoes
Add starch and moisture, helping the pudding set into a tender mass.
Grated raw carrots
Add moisture, subtle sweetness and earthy flavour to the pudding.
Baking powder
Releases gas that lifts the batter, lightening its texture.

The step that matters

Boil in water for 4 hours. The pudding must stay fully submerged and at a steady simmer for the whole time, because uneven heat or water levels can leave it dense or undercooked in the centre.

Swap the carrot

How well each one fits the dish's main ingredients (flour, bread, potato, raisin, syrup, milk):

  1. Arrowrootfits better
  2. Shallotfits better
  3. Beetrootfits better
  4. Carrotthe original

Fit is the average pairing score against flour, bread, potato, raisin, syrup, 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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