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Dessert

Plain Plum Pudding

A steamed pudding made with bread crumbs, raisins, currants, suet, flour, milk, sugar, spices, salt, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Raisin and flour 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 ↓

Plain Plum Pudding

Ingredients

Directions

Make the batter

  1. Mix all the ingredients to make a stiff batter.

  2. If the batter is too thick, add more water; if too thin, add more flour.

  3. Stir in the baking powder and beat well.

Cook and serve

  1. Tie the mixture loosely in a pudding cloth to allow it to swell.

  2. Boil for 4 hours or steam in a mold or tin basin covered with a plate for the same time.

  3. Serve with lemon pudding 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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

    Shared aroma: 2-undecenal (sweet).

  4. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Suet
Melts during cooking, adding richness and a moist, tender crumb to the pudding.
Bread crumbs
Give the pudding body and absorb liquid so the batter holds together.
Flour
Adds structure, helping the stiff batter set firm during the long cook.
Baking powder
Releases gas in the batter, helping the pudding swell and lighten.
Sugar
Adds sweetness and helps keep the pudding moist.
Raisins
Add sweetness, chewy texture and concentrated fruit flavour.

The step that matters

Tie the pudding cloth loosely. The pudding swells as it cooks, and a tight cloth can restrict expansion and split or squeeze the pudding. Leaving room lets it rise while the cloth still holds its shape.

Swap the currant

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

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

Fit is the average pairing score against bread, raisin, flour, milk, sugar. 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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