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Dessert

Nutrina Plum Pudding

A steamed pudding made with nutrina, sugar, egg, breadcrumbs, suet, apple, flour, raisins, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and raisin 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 ↓

Nutrina Plum Pudding

Ingredients

Directions

Prepare

  1. Sift all the dry ingredients together.

  2. Prepare the raisins or currants and chop the suet and apple.

Mix and steam

  1. Mix all ingredients together with the beaten egg and enough milk to achieve a batter-like consistency.

  2. Stir well and place in a buttered mold.

  3. Steam for 3 ½ hours.

Serve

  1. Serve with milk or cream.

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 + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Apple + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together1,920 recipes

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

  4. Sugar + raisintop 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

Eggs
Binds the mixture together and helps give the pudding its set structure.
Breadcrumbs
Provide bulk and body, soaking up the milk to give the pudding a soft, cohesive texture.
Suet
Adds fat that keeps the pudding moist and rich as it steams.
Flour
Adds structure, helping the batter hold together during steaming.
Raisins or currants
Add concentrated sweetness and chewy texture throughout the pudding.

The step that matters

Steam for 3 ½ hours. Steaming gently and steadily cooks the egg and starches through without drying the pudding. Letting the water boil dry or steaming too briefly can leave the centre underset or the texture heavy.

Swap the apple

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

  1. Vanillafits better
  2. Figfits better
  3. Lemonfits about as well
  4. Applethe original

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

More plum pudding recipes

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

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