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Dessert

Small Suet Pudding

A small suet pudding made with suet, flour, egg, milk, salt, and baking powder, boiled for one hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Small Suet Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, combine the suet, salt, baking powder, flour, egg mixture, and milk.

  2. Beat all ingredients together until you have a thick batter.

Boil the pudding

  1. Pour the batter into a very small basin.

  2. Boil for 1 hour.

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 + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Mutton + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together814 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Mutton + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,648 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Suet
Melts during cooking, adding richness and a moist, tender texture to the pudding.
Flour
Provides the structure that sets the batter into a firm, sliceable pudding.
Egg
Binds the ingredients together and helps the pudding set as it cooks.
Baking powder
Releases gas as it heats, helping the pudding rise and become lighter.
Milk
Adds moisture and helps form a smooth, pourable batter.

The step that matters

Keep the water boiling steadily. A steady boil transfers heat evenly around the basin, so the batter cooks through and sets. If the water drops too low, the pudding can turn heavy and undercooked in the centre.

“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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