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Dessert

Small and Very Light Plum Pudding

A small, light pudding made from stale bread, milk, and suet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Small and Very Light Plum Pudding

Ingredients

Directions

  1. Soak the grated stale bread in boiling milk.

  2. Mix in the suet until well combined.

  3. Adjust the liquid as needed to moisten the pudding.

  4. Boil for 4 hours and 15 minutes.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Stale bread
Soaks up the hot milk and gives the pudding its body and structure.
Milk
Provides moisture that softens the bread and keeps the pudding from drying out.
Suet
Adds fat that keeps the pudding moist and tender as it cooks.

The step that matters

Adjust the liquid as needed to moisten the pudding.. Stale bread absorbs liquid unevenly, so the mixture can turn dry and crumbly or heavy and wet. Checking the texture and adding liquid gradually gives a moist, even pudding.

“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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