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Mutton Pudding

A baked pudding made with sliced mutton, potatoes, onion, suet crust, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Dip the slices of mutton in a mixture of salt, pepper, flour, and chopped onion.

  3. Butter a basin and line it with suet crust.

Assemble and bake

  1. Layer the mutton and potatoes alternately in the basin.

  2. Pour in 1 cup of gravy or stock.

  3. Cover with more suet crust and cook in the oven.

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. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Mutton
Provides the main meat and savoury flavour that the pudding is built around.
Potatoes
Add starchy bulk and body, soaking up juices as the pudding cooks.
Flour
Coats the mutton, helping the dish thicken and hold together as it cooks.
Suet crust
Forms the encasing pastry that holds the filling and cooks into a tender, sealed crust.
Gravy or stock
Adds moisture and savoury depth so the filling cooks in liquid rather than drying out.
Onion
Contributes aromatic sweetness and savour to the mutton coating.

The step that matters

Cover with more suet crust and cook in the oven.. The lid must seal fully around the basin so steam and liquid stay inside, keeping the meat moist while the suet crust cooks through.

Swap the onion

How well each one fits the dish's main ingredients (mutton, potato, pepper, flour):

  1. Carrotfits better
  2. Spinachfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against mutton, potato, pepper, flour. 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.

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