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Dessert

Fig Pudding

A steamed pudding made with breadcrumbs, flour, figs, apple, suet, milk, sugar, baking powder, salt, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Fig and apple match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 238 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Fig Pudding

Ingredients

Directions

Prepare

  1. Mix the breadcrumbs, flour, figs, minced apple, salt, brown sugar, baking powder, and nutmeg in a bowl.

  2. Add the milk and suet, and mix until combined.

  3. Transfer the mixture to a well-greased basin.

Steam

  1. Cover with greased paper and steam for two hours.

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. Fig + appletop 4% of all pairs
    Smell alikestrong
    Cooked together238 recipes

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

  2. Fig + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together510 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Fig + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,026 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

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

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

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

What each ingredient does

Breadcrumbs
Provide bulk and a soft, absorbent body that holds the pudding together.
Flour
Adds structure so the pudding sets firm rather than collapsing when steamed.
Suet
Adds fat that keeps the pudding moist and rich as it steams.
Figs
Provide sweetness, chewy texture and fruity flavour throughout the pudding.
Baking powder
Releases gas in the moist batter, lightening the texture as it steams.
Milk
Moistens the dry ingredients so they form a cohesive batter.

The step that matters

Covering the basin before steaming. The greased paper lets the pudding expand and stops condensation from soaking into the surface. A loose or missing cover can make the top wet and heavy, so seal it well against the basin.

Swap the apple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Blueberryfits better
  4. Applethe original

Fit is the average pairing score against flour, fig, milk, sugar, nutmeg. 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 fig pudding recipes

Steamed 14Sauce 7English 3 See all 340 →

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