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Austrian Pudding

A steamed pudding made with flour, suet, milk, treacle, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Austrian Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, mix the flour, salt, and baking powder.

  2. Add the finely chopped suet and sugar, and mix well.

  3. Stir in the milk and treacle until combined.

Steam and serve

  1. Pour the mixture into a greased pudding mold.

  2. Steam for about 1.5 hours or until cooked through.

  3. Let it cool slightly before serving.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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

Flour
Forms the main structure of the pudding as it steams.
Baking powder
Releases gas during steaming so the pudding rises and becomes light.
Suet
Adds fat that keeps the pudding moist and rich in texture.
Treacle
Adds sweetness, dark color, and moisture to the pudding.
Milk
Hydrates the flour and binds the batter into a soft mixture.

The step that matters

Steam until cooked through. Steaming gently and fully sets the flour and rising agent into a light, cohesive pudding. Stopping early leaves a dense, doughy center, while overcooking can dry the crumb.

“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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