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Dessert

A Christmas Pudding

A traditional British dessert made with suet, flour, dried fruit, spices, and eggs, steamed for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

A Christmas Pudding

Ingredients

Directions

Prepare

  1. Combine suet, flour, raisins, currants, bread crumbs, sugar, lemon peel, mace, nutmeg, and ginger in a large bowl.

  2. Add beaten eggs and mix well until fully combined.

  3. Transfer mixture to a pudding cloth or mold.

Cook and serve

  1. Boil in a large pot of water for five hours.

  2. Serve warm.

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 + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 moist and rich as it cooks.
Flour
Provides the structure that holds the pudding together when steamed.
Eggs
Bind the mixture and help it set firm as it cooks.
Bread crumbs
Absorb moisture and lighten the texture of the pudding.
Raisins
Add sweetness and chewy fruit texture throughout.

The step that matters

Boil in a large pot of water for five hours. The pudding must be fully submerged and kept at a steady simmer for the whole time so heat cooks it evenly through. Letting the water drop too low can leave it dense or undercooked in the centre.

Swap the mace

How well each one fits the dish's main ingredients (flour, raisin, currant, bread, sugar, lemon, nutmeg):

  1. Cinnamonfits better
  2. Allspicefits better
  3. Cardamomfits better
  4. Macethe original

Fit is the average pairing score against flour, raisin, currant, bread, sugar, lemon, nutmeg. 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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