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Dessert

Boiled Indian Pudding

A thick batter of Indian meal, beef suet, molasses, and salt is boiled in water for hours and served with butter and syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and molasses work together. They rank in the top 35% of all ingredient pairs, and cooks put them together in 606 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Boiled Indian Pudding

Ingredients

Directions

Prepare the batter

  1. Combine Indian meal, beef suet, molasses, and salt in a bowl.

  2. Pour in enough boiling water to make a thick batter.

  3. Place the mixture in a loosely tied cloth.

Boil and serve

  1. Add the cloth to the pot before the water boils.

  2. Boil for 2 hours or more.

  3. Serve with butter and syrup.

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. Beef + molassestop 35% of all pairs
    Smell alikelow
    Cooked together606 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

Indian meal
Forms the thick body of the pudding and absorbs liquid as it cooks.
Beef suet
Adds fat that keeps the pudding moist and rich in texture.
Molasses
Provides sweetness, dark color, and a deep caramel-like flavor.

The step that matters

Boil for 2 hours or more. Cornmeal needs a long, gentle simmer to fully hydrate and soften, and the water must stay submerged the whole time; if it boils dry or cooks too briefly, the pudding stays dense and gritty.

“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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