Why it works: Currant and flour are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓
Black-cap Pddding
Ingredients
Directions
Prepare
Prepare a light thin batter.
Just before pouring the batter into the cloth, stir in the currants.
Cook and serve
Boil the pudding for the usual time.
Serve with the dark side facing up and accompany with a very 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 their aromas overlap, and how often cooks already put them together.
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Currant + flourtop 26% of all pairsSmell alikelowCooked together8,077 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Currants
- Provide pockets of fruit sweetness and chew through the pudding.
- Flour
- Forms the batter structure that sets as the pudding cooks.
The step that matters
Stirring in the currants just before pouring the batter into the cloth. If the currants sit in the batter too long they can sink to the bottom or release moisture unevenly, so they should go in at the last moment for an even distribution.
“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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