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Dessert

Snowdon Pudding

A steamed pudding made with suet, breadcrumbs, sugar, lemon rind, ground rice, eggs, milk, apricot marmalade, glace cherries, raisins, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Snowdon Pudding

Ingredients

Directions

Prepare

  1. Cut the raisins and cherries in halves.

  2. Grease a pudding basin or tin mold.

  3. Decorate the bottom and sides of the basin with the fruit.

Make the mixture

  1. In a basin, mix the remaining fruit and all the dry ingredients thoroughly.

  2. Add the eggs and milk to the mixture and stir the mixture well.

  3. Add the slightly warmed marmalade to the mixture to mix freely.

  4. Pour the mixture into the mold.

  5. Cover the mixture with buttered paper.

Steam and serve

  1. Steam the pudding for 1 hour.

  2. Remove the paper from the pudding.

  3. Turn the pudding out onto a hot dish.

  4. Pour hot custard or fruit syrup around the base of the pudding.

  5. Serve the pudding.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Beef + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Milk + apricottop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

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

  5. Rice + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Beef suet
Adds fat that keeps the pudding moist and rich during steaming.
Breadcrumbs
Provides the bulk that holds the pudding together and absorbs moisture.
Eggs
Bind the mixture and help it set firm as it cooks.
Raisins
Add chewy sweetness and fruit flavour throughout the pudding.
Castor sugar
Adds sweetness and helps give the pudding a soft, tender crumb.

The step that matters

Steam the pudding for 1 hour. Steaming cooks the pudding gently and evenly with moist heat. If the water boils dry or the cover is loose, the pudding can cook unevenly and turn dry or heavy.

Swap the apricot

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

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Apricotthe original

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