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Steak or Kidney Pudding

A savory pudding made with kidney or steak, suet, flour, milk, egg, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Steak or Kidney Pudding

Ingredients

Directions

Prepare

  1. Soak and split the kidney if using.

  2. Season the meat.

  3. Make a paste by mixing suet, flour, and milk.

Assemble and cook

  1. Roll out the paste and line a basin with it.

  2. Place the kidney or steak in the basin and cover with more paste, pinching the edges to seal.

  3. Cover with a cloth and boil for a considerable time.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, 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

Kidney or steak
Provides the meaty filling and the rich, savory flavor of the pudding.
Suet
Adds fat that keeps the paste tender and moist as it cooks.
All-purpose flour
Forms the paste that structures the crust and holds the filling.
Milk
Moistens the flour and suet into a workable paste.

The step that matters

Pinching the edges to seal. A tight seal keeps the filling enclosed and prevents boiling water from seeping in, which would make the filling soggy and the crust fall apart.

“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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