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Hogs Pudding

A savory pudding made with milk, bread crumbs, beef suet, eggs, herbs, spices, and leaf fat, boiled and then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Winter savory and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 780 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Hogs Pudding

Ingredients

Directions

Prepare the filling

  1. Heat the milk in a large pot.

  2. Soak the bread crumbs in the milk.

  3. In a bowl, mix the minced suet with the herbs, spices, sugar, and salt.

  4. Beat the eggs and combine with the suet mixture.

  5. Cut the leaf into pieces and add to the mixture.

Fill and tie

  1. Fill the skins half full.

  2. Tie the skins in links or lengths.

Cook and finish

  1. Place the puddings in boiling water.

  2. Ensure the water does not boil too fast.

  3. Prick the puddings to prevent bursting.

  4. Soak the puddings in hot water.

  5. Broil or bake the puddings in the oven.

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. Winter savory + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together780 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Nutmeg + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together3,331 recipes

    Shared aroma: estragole (anise, licorice).

  3. Thyme + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together1,077 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Winter savory + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together406 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Winter savory + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together287 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Bread crumbs
Soaked in milk, they absorb liquid and give the filling body and a soft, tender texture.
Beef suet
Solid fat that melts during cooking, adding richness and moisture to the filling.
Eggs
Bind the mixture together and help it set firm as the puddings cook.
Leaf fat
Adds extra fat that keeps the filling moist and rich during cooking.
New milk
Softens the bread crumbs and adds moisture and body to the filling.

The step that matters

Keep the water below a hard boil. Rapid boiling can split the skins and force out filling, while gentle heat lets the puddings cook through and set evenly.

Swap the ginger

How well each one fits the dish's main ingredients (milk, bread, beef, winter savory, thyme, nutmeg, allspice):

  1. Marjoramfits better
  2. Cinnamonfits better
  3. Clovefits better
  4. Gingerthe original

Fit is the average pairing score against milk, bread, beef, winter savory, thyme, nutmeg, allspice. 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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