Why it works: Flour and gooseberry work together. They rank in the top 15% of all ingredient pairs, and 29 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Ingredients
Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make a paste of flour and dripping or suet.
Roll it out flat to about ½ inch thick.
Spread gooseberry jam or any other preserved fruit over the paste, leaving a small border.
Roll it up and seal the outer edge.
Wrap it in a cloth and tie the ends tightly.
Boil for 1 to 1.5 hours, depending on size.
Remove the cloth, slice the pudding, and serve with sweet sauce.
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 aroma chemistry they share, and how many recipes mention both.
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Flour + gooseberrytop 15% of all pairsAroma overlapmoderateMentioned together29 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
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