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Dessert

Hunt Pudding

A steamed suet and bread crumb pudding flavored with jam and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Hunt Pudding

Ingredients

Directions

Prepare

  1. Grease a basin.

  2. Finely shred the suet, removing all skin and coarse bits.

  3. Chop the suet and mix it with the bread crumbs, baking soda, and salt.

  4. Mix the jam with the milk and pour it into the dry ingredients.

  5. Work all ingredients together until well combined.

Steam and serve

  1. Pour the mixture into the greased basin and cover with a greased paper.

  2. Steam for about two hours.

  3. Serve with sweet 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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Bread crumbs
Form the bulk of the pudding and absorb the liquid to give it body.
Suet
Adds fat that keeps the pudding moist and rich as it steams.
Jam
Adds sweetness and fruity flavour throughout the pudding.
Baking soda
Reacts with the acidity in the mixture to release gas and lighten the texture.
Milk and water
Hydrates the crumbs and suet so the mixture binds and steams through.

The step that matters

Work all ingredients together until well combined. Even mixing spreads the baking soda and jam evenly, so the pudding rises uniformly and no pockets of soda or sweetness form.

“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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