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Dessert

Currant Dumplings

A dumpling made with suet, flour, currants, and water, boiled for one and a half hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓

Currant Dumplings

Ingredients

Directions

Prepare

  1. Shred the suet and mix it thoroughly into the flour.

  2. Wash and dry the currants, then add them to the flour and suet mixture.

  3. Mix all ingredients together with the water.

Cook

  1. Put the mixture into a buttered mold.

  2. Boil for one and a half hours.

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. Flour + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,077 recipes

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

What each ingredient does

Suet
Adds fat that keeps the dumplings moist and tender as they cook.
Flour
Forms the structure that holds the dumplings together.
Currants
Add sweetness and chewy bursts of fruit throughout the dumplings.

“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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