Why it works: Raisin and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 7,630 recipes. Both carry decanoic acid, which smells acides aroma. The science ↓
Cabinet Pudding
Ingredients
Directions
Prepare
Grease a pudding mold with butter.
Layer the bottom with raisins.
Assemble and cook
Add the sponge cake squares and more raisins on top.
Pour the rich custard over the cake and raisins.
Steam for 1.5 hours.
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.
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Raisin + buttertop 21% of all pairsSmell alikemoderateCooked together7,630 recipes
Shared aroma: decanoic acid (acides aroma).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sponge cakes
- Soaks up the custard and sets into a soft, tender body as it steams.
- Rich custard
- Provides moisture and richness, setting the pudding as it cooks through.
- Raisins
- Add pockets of sweetness and chew throughout the pudding.
The step that matters
Pour the rich custard over the cake and raisins.. The custard must soak down through the cake layers so the pudding cooks evenly and stays moist rather than dry in patches.
“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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