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Rabbit Pudding

A steamed pudding made with rabbit, pickled pork, flour, salt, pepper, suet crust, and water, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rabbit and pork work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 832 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Rabbit Pudding

Ingredients

Directions

Prepare the rabbit

  1. Wash the rabbit and cut it into neat joints, setting aside the head, neck, liver, and kidneys for gravy.

  2. Mix the flour, salt, and pepper; coat the rabbit pieces with this mixture.

Assemble and steam

  1. Place the coated rabbit and diced pork in a basin lined with suet crust.

  2. Nearly fill the basin with cold water, cover with suet crust, and then with 2 or 3 layers of greased paper.

  3. Steam for at least 2 hours.

Serve

  1. Turn out the pudding onto a hot dish and serve the gravy separately.

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. Rabbit + porktop 6% of all pairs
    Smell alikemoderate
    Cooked together832 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Rabbit + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Rabbit + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,334 recipes

    Shared aroma: 2-pentylpyridine (fat).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 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

Rabbit
Forms the main meat of the filling, becoming tender during long, gentle steaming.
Pickled pork
Adds salty, savoury flavour and some fat to the filling as it cooks.
Flour
Lightly coats the rabbit pieces, helping to thicken the juices into a gravy.
Suet crust
Forms the outer pastry casing that holds the filling together during steaming.

The step that matters

Nearly fill the basin with cold water, then seal the crust and greased paper. Leaving room for the crust to rise and sealing the top well keeps water from entering the basin, so the filling steams rather than boils and turns watery.

“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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