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Butter Pudding

A boiled pudding made with flour, butter, suet, currants, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Butter Pudding

Ingredients

Directions

Shape the pudding

  1. Form the butter into a ball and enclose it in a third of the rolled-out paste, about ½ inch thick.

  2. Roll out the remaining paste and place the butter-enclosed portion in the center, with the sealed edge facing down.

  3. Gather the outer crust around the butter, moisten the edge, and seal it carefully.

Boil

  1. Tie the pudding tightly in a well-floured cloth and boil for 2.5 hours.

Serve

  1. Serve with caution to avoid breaking, cutting a small piece from the top to release the butter.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Flour + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,077 recipes

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

All-purpose flour
Forms the paste that wraps and holds the fat in the pudding.
Suet
Solid fat that keeps the paste tender and moist during boiling.
Butter
Fat enclosed in the paste that melts into a rich, moist centre.
Currants
Add sweetness and a chewy texture as they soften during cooking.

The step that matters

Sealing the pudding. The edges must be moistened and sealed, and the cloth tied tightly, so water cannot enter during boiling. A loose seal lets water soak the paste and can cause the pudding to break apart.

Swap the currant

The recipe marks currant as optional. How well each one fits the dish's main ingredients (flour, butter):

  1. Raisinfits better
  2. Vanillafits better
  3. Coconutfits better
  4. Currantthe original

Fit is the average pairing score against flour, butter. 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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