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Another Suet Pudding

A suet pudding made with bread crumbs, flour, suet, eggs, milk, salt, and pepper, boiled for over two hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Another Suet Pudding

Ingredients

Directions

Prepare

  1. In a bowl, mix the bread crumbs, flour, chopped suet, salt, and pepper until combined.

  2. Add the eggs and enough milk to form a smooth paste.

  3. Transfer the mixture to a pudding cloth or mold.

Cook

  1. Boil in water for 2 hours and 15 minutes.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

  3. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Bread crumbs
Absorb liquid and give the pudding its body and firm, sliceable texture.
All-purpose flour
Adds bulk and structure so the paste holds together while it cooks.
Beef suet
Adds fat that keeps the pudding moist and rich as it cooks.
Eggs
Bind the mixture and help it set firm when cooked.

The step that matters

Forming the smooth paste. Enough milk must be added so the mixture is moist but not runny. Too little leaves dry, crumbly pudding, while too much makes it loose and hard to hold in the cloth or mold.

“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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