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 ↓
Fruit Pudding
Ingredients
Directions
Prepare the pastry
In a bowl, mix suet, flour, salt, and enough water to form a stiff paste.
Roll out the paste thinly and line a buttered basin with it.
Fill and boil
Add the fruit mixed with sugar, except for apples, which can be boiled with sugar first.
Cover the fruit with a lid of paste.
Boil the pudding for 1.5 hours.
Serve
For serving, consider stewing some fruit to accompany the pudding.
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
- Suet
- Adds fat that keeps the crust rich and tender as it cooks.
- Flour
- Forms the stiff paste that gives the pudding its structure.
- Fruit
- Provides moisture and natural sweetness filling the pudding.
- Sugar
- Sweetens the fruit and helps bring out its flavour.
“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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