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A Baked Plum Pudding En Moitle, or Moulded

A baked plum pudding made with suet, raisins, currants, sugar, flour, candied citrus, eggs, milk, brandy, salt, nutmeg or ginger.

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 ↓

A Baked Plum Pudding En Moitle, or Moulded

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. In a large bowl, mix the minced suet, stoned raisins, currants, sugar, flour, candied citron, and lemon or orange rind.

  2. Add the whisked eggs, milk, brandy, salt, and nutmeg or ginger, then beat the mixture lightly.

Bake and serve

  1. Pour the mixture into a well-buttered mold or cake tin.

  2. Bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours.

  3. Turn out from the mold.

  4. Serve with Devonshire cream or melted apricot marmalade.

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

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

  3. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: isobutyraldehyde (malty, 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

Beef kidney suet
Adds richness and moisture, and melts during baking to keep the pudding tender.
Eggs
Bind the mixture and set as it bakes, giving the pudding structure.
Flour
Provides the body that holds the pudding together as it bakes.
Raisins
Add sweetness, chewy texture and moisture to the pudding.
Pounded sugar
Sweetens the pudding and helps it brown lightly in the oven.
Milk
Adds moisture and helps the batter set into a soft, cohesive crumb.

The step that matters

Beating the mixture lightly. Overbeating can develop gluten in the flour and make the pudding dense and tough, so mix only until the batter is combined.

Swap the currant

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

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

Fit is the average pairing score against beef, raisin, sugar, flour, lemon, egg, milk. 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.

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