Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Suet Pudding
Ingredients
Directions
Make the dough
Shred the suet finely.
Mix the suet with flour, salt, and beaten eggs.
Add just enough milk to form a dough.
Boil and serve
Boil the mixture in a cloth for four hours.
Serve sliced and broiled the next day.
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 + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.
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 rich, moist and tender as it cooks.
- Flour
- Provides the starch and proteins that set into the pudding's main structure.
- Eggs
- Bind the mixture and help give the pudding a firmer, more cohesive structure.
- Milk
- Hydrates the flour so it can bind into a dough.
The step that matters
Adding the milk. Add only enough milk to form a dough. Too much liquid makes the flour's starch and proteins slack, producing a soggy, dense pudding, while too little leaves it crumbly and unable to hold together.
“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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