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Heat and Macaroni Pudding

A steamed macaroni pudding with chopped meat, bacon, sausage, and bread, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Heat and Macaroni Pudding

Ingredients

Directions

Prepare

  1. Put macaroni in a saucepan with cold water and bring to a boil, then strain off the water.

  2. Butter a basin and line it with the cooked macaroni.

Make the filling

  1. Chop the meat and bacon finely and season the mixture.

  2. Mix the chopped meat and bacon with the soaked bread.

  3. Fill the basin with the meat mixture and press the mixture down.

Steam and serve

  1. Cover with buttered paper and steam for 1½ hours.

  2. Serve with brown gravy.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Meat + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Ham + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together2,638 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Meat + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Macaroni
Forms the outer lining of the pudding, holding its shape when turned out.
Tinned meat
Provides the main savoury filling and body of the pudding.
Bacon or ham
Adds salty, smoky fat that flavours the filling and keeps it moist.
Pork sausages
Add fat and meaty flavour to the filling as it steams.
Bread
Soaked in stock, it adds moisture and binds the filling together.

The step that matters

Press the mixture down. Firm packing removes large air gaps so the filling holds together and sets as a sliceable pudding rather than crumbling when turned out.

“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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