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Dessert

Roll Pudding

A boiled rolled dough filled with jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Flour and black currant work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 51 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Roll Pudding

Ingredients

Directions

Prepare

  1. Make a good boiling paste with flour and water.

  2. Roll it out on a floured surface.

  3. Spread a thick layer of jam over the rolled dough.

  4. Roll the dough up tightly.

  5. Wrap the rolled pudding in a cloth and tie the ends securely.

Boil and serve

  1. Boil the wrapped pudding for at least 1 hour.

  2. Serve with sweet sauce.

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 + black curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together51 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

Flour
Forms the dough structure that holds the jam and keeps the roll intact while boiling.
Jam
Provides sweetness and fruity flavour, and moisture that soaks into the dough as it cooks.
Water
Hydrates the flour so it forms a cohesive, pliable boiling paste.

The step that matters

Wrap and tie the roll securely. If the cloth is loose or the ends are not sealed, water can enter the pudding during boiling and the jam can escape, leaving a soggy, misshapen roll.

“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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