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Dessert

Plum Pudding

A steamed pudding made with flour, breadcrumbs, suet, sugar, raisins, currants, mixed peel, lemon rind, apples, eggs, spices, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Plum Pudding

Ingredients

Directions

Prepare

  1. Mince the suet and finely chop the mixed peel.

  2. Peel, core, and chop the apples; stone the raisins; wash and dry the currants.

Mix and boil

  1. Mix all the dry ingredients together, adding spice to taste.

  2. Add the eggs and then the brandy.

  3. Boil the mixture for 7 hours in a cloth, leaving room for the pudding to swell.

Serve

  1. Serve with the following sauce.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Orange + appletop 7% of all pairs
    Smell alikestrong
    Cooked together2,230 recipes

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

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

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

  5. Currant + appletop 12% of all pairs
    Smell alikelow
    Cooked together1,918 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Eggs
Bind the mixture and add structure as the pudding sets.
Suet
Adds fat and richness, keeping the pudding moist during long boiling.
Flour
Provides the main structure of the pudding once cooked.
Breadcrumbs
Soak up liquid and add a light, tender body to the mixture.
Sugar
Adds sweetness and helps the pudding taste rich and balanced.
Raisins
Add sweetness, chew and concentrated fruit flavour.

The step that matters

Boil the mixture for 7 hours in a cloth, leaving room for the pudding to swell.. The pudding must be wrapped loosely enough to expand as it cooks. Keeping it at a steady gentle boil for the full time cooks the starch and egg through and keeps it moist.

Swap the currant

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

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

Fit is the average pairing score against flour, beef, sugar, raisin, orange, lemon, apple. 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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