Why it works: Currant and flour are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓
Black-cap Pudding
Ingredients
Directions
Make the batter
Make a light, thin batter.
Stir in the cleaned and dried currants just before pouring into the cloth.
Boil
Boil for the usual time.
Serve
Serve with the dark side up and a very sweet sauce.
Alternative: mold
Alternatively, butter a mold.
Add currants, then pour the batter over them.
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.
-
Currant + flourtop 26% of all pairsSmell alikelowCooked together8,077 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Currants
- Provide fruit flavor, juiciness and tart-sweet pockets throughout the pudding.
- Flour
- Forms the body of the batter, giving the pudding structure as it cooks and sets.
The step that matters
Stir in the currants just before pouring. Currants are added last so they stay evenly distributed instead of sinking. Cleaning and drying them keeps extra water from thinning the batter.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.