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Dessert

Cooke's Suet Pudding Without Suet

A suet pudding made with cream, milk, eggs, flour, salt, and butter, baked in a basin for two hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cooke's Suet Pudding Without Suet

Ingredients

Directions

  1. Mix the cream, milk, beaten eggs, flour, salt, and melted butter together until well combined.

  2. Pour the mixture into a buttered basin.

  3. Boil the basin for 2 hours.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set the batter into a firm, sliceable pudding as they cook.
Flour
Provides the starch and structure that hold the pudding together.
Butter
Adds richness and fat, giving a tender texture and a rich flavour.
Cream
Adds fat and moisture, keeping the pudding soft and rich.
Milk
Adds moisture and helps form a smooth, pourable batter.

The step that matters

Boil the basin for 2 hours. A long, steady boil cooks the egg and flour batter through gently. Heat that is too fierce or too brief can leave the centre undercooked or the texture rubbery.

“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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