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Dessert

Baked or Boiled Carrot Pudding

A sweet pudding made from carrots, raisins, currants, breadcrumbs, suet, sugar, eggs, milk, and nutmeg, baked or boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Raisin and nutmeg are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,377 recipes. Both carry alpha-terpineol, which smells lilac, floral. The science ↓

Baked or Boiled Carrot Pudding

Ingredients

Directions

Prepare the batter

  1. Boil the carrots until tender enough to mash into a pulp.

  2. Add the remaining ingredients and moisten with enough milk to achieve a thick batter consistency.

Cook and serve

  1. For boiling, place the mixture in a buttered basin, tie it down with a cloth, and boil for 2½ hours.

  2. For baking, pour the mixture into a pie dish and bake for nearly 1 hour.

  3. Turn it out of the dish, sprinkle sifted sugar over it, and serve.

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

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

  2. Carrot + nutmegtop 6% of all pairs
    Smell alikestrong
    Cooked together1,424 recipes

    Shared aroma: myristicin (spice, warm).

  3. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Raisin + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

What each ingredient does

Breadcrumbs
Absorb the milk and give the pudding its body and soft crumb.
Suet
Adds fat that keeps the pudding moist and rich as it cooks.
Eggs
Bind the mixture and help it set firm as it cooks.
Carrots
Mashed carrots provide the main bulk, sweetness and moisture of the pudding.
Raisins
Add chewy pockets of concentrated sweetness throughout the pudding.

The step that matters

Moistening the batter with milk. Breadcrumbs keep absorbing liquid as they stand, so the batter should be thick but not stiff. Too little milk gives a dry, crumbly pudding, while too much makes it heavy and slow to set.

Swap the carrot

How well each one fits the dish's main ingredients (raisin, currant, sugar, egg, milk, nutmeg):

  1. Sweet potatofits better
  2. Arrowrootfits better
  3. Capsicumfits better
  4. Carrotthe original

Fit is the average pairing score against raisin, currant, sugar, egg, milk, 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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