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Dessert

Plum Pudding

A steamed plum pudding made with raisins, currants, suet, sugar, candied peel, flour, bread crumbs, eggs, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Plum Pudding

Ingredients

Directions

Prepare

  1. Pick and stone the raisins.

  2. Wash and dry the currants.

  3. Chop the suet and place it in a basin.

  4. Butter a mold.

Mix and steam

  1. Add sugar, candied peel, flour, bread crumbs, nutmeg, eggs, and enough water to form a nice consistency.

  2. Cover the top and sides with white paper, tying it with a cloth.

  3. Boil in plenty of water for 4 hours.

Serve

  1. Remove the cloth.

  2. Turn out the pudding.

  3. Take off the paper.

  4. 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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

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

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

What each ingredient does

Suet
Adds fat that keeps the pudding moist and rich as it cooks.
Eggs
Bind the mixture and help set the pudding structure as it cooks.
Flour
Provides starch that gives the pudding body and structure.
Bread crumbs
Absorb moisture and lighten the texture of the mixture.
Sugar
Adds sweetness and helps the pudding brown slightly at the surface.
Raisins
Add concentrated sweetness and chewy texture throughout the pudding.

The step that matters

Boil in plenty of water for 4 hours. The pudding must stay fully submerged and at a steady boil so it cooks evenly and through. Low or uneven water levels let the outside dry or scorch while the center stays underdone.

Swap the currant

How well each one fits the dish's main ingredients (raisin, beef, sugar, flour, bread, nutmeg, egg):

  1. Figfits better
  2. Vanillafits better
  3. Lemonfits better
  4. Currantthe original

Fit is the average pairing score against raisin, beef, sugar, flour, bread, nutmeg, egg. 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.

More plum pudding recipes

English 165Christmas 156Sauce 71Eggless 34Baked 33Vegetable 19 See all 649 →

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