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Hogs Pudding

A savory pudding made with milk, bread crumbs, beef suet, herbs, spices, eggs, and leaf fat, boiled and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Winter savory and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 780 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Hogs Pudding

Ingredients

Directions

Prepare the filling

  1. Heat the milk in a large pot.

  2. Soak the bread crumbs in the milk.

  3. Mince the beef suet and season with herbs, spices, sugar, and salt.

  4. Beat the eggs and mix them with the soaked bread and suet mixture.

  5. Cut the leaf into pieces and add it to the mixture at intervals.

Fill and cook

  1. Fill the pudding casings halfway and tie them in links.

  2. Place the puddings in boiling water, ensuring it doesn't boil too fast to avoid hardening the blood.

  3. Prick the puddings to prevent bursting.

Serve

  1. When ready to serve, soak in hot water, then broil or bake in the oven.

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. Winter savory + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together780 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Nutmeg + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together3,331 recipes

    Shared aroma: estragole (anise, licorice).

  3. Thyme + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together1,077 recipes

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

  4. Winter savory + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together406 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Winter savory + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together287 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Bread crumbs
Soak up the warm milk to form a soft body that holds the filling together.
Beef suet
Adds fat and richness, giving the pudding a moist, tender texture.
Eggs
Bind the mixture so it holds its shape when cooked.
Leaf (fat)
Adds pieces of solid fat that melt during cooking, keeping the filling moist.

The step that matters

Simmering the puddings gently. If the water boils too hard, the egg and blood-based filling cooks too fast and turns tough and hard. Keeping the water just below a boil lets it set gently and stay tender.

Swap the ginger

How well each one fits the dish's main ingredients (milk, bread, beef, winter savory, thyme, nutmeg, allspice):

  1. Marjoramfits better
  2. Cinnamonfits better
  3. Clovefits better
  4. Gingerthe original

Fit is the average pairing score against milk, bread, beef, winter savory, thyme, nutmeg, allspice. 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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