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Gooseberry Pudding

A boiled or steamed pudding made with flour, suet, gooseberries, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Gooseberry Pudding

Ingredients

Directions

Make the paste

  1. In a bowl, combine flour and salt.

  2. Add the chopped suet and mix well.

  3. Pour in the cold water and mix to form a stiff paste.

Fill and enclose

  1. Take three‑quarters of the paste and line a greased basin.

  2. Place the gooseberries in the basin, add sugar and 2 tablespoons of water.

  3. Roll out the remaining paste and cover the basin, pressing the edges together.

Boil or steam

  1. Cover with a floured cloth and place in a saucepan of boiling water.

  2. Boil for 2.5 hours, ensuring the pudding is covered with water.

  3. Alternatively, steam for 3 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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Flour
Forms the structure of the suet crust, holding the pudding together as it cooks.
Suet
Adds fat that keeps the crust tender and rich as it cooks.
Gooseberries
Provide the tart fruit filling that cooks down inside the crust.
Sugar
Sweetens the gooseberries and balances their natural tartness.

The step that matters

Keep the basin covered with water during boiling. If the water level drops below the basin, the exposed crust dries and cooks unevenly, and the pudding can scorch or lose moisture. Steady water keeps the heat even.

“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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