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Baked Potato Pudding

A baked dish of mashed potatoes, suet, cheese, milk, and minced meat, formed into cakes and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Baked Potato Pudding

Ingredients

Directions

Prepare the filling

  1. Mince and season the meat.

  2. If using fresh meat, stew it.

Make the potato base

  1. Boil and mash the potatoes.

  2. Add suet and cheese to the mashed potatoes.

  3. Mix in the milk and form the mixture into two cakes.

  4. Fry one side of each cake.

  5. Flatten each cake with a plate.

Assemble and bake

  1. Scoop a hole in the bottom cake.

  2. Fill the hole with the minced meat.

  3. Place the other cake on top.

  4. Bake in the oven until thoroughly hot.

  5. Serve surrounded by thick gravy.

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. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Meat + potatotop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Potato + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together959 recipes

    Shared aroma: sotolon (curry, maple).

  5. Meat + cheesetop 17% of all pairs
    Smell alikemoderate
    Cooked together564 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Potatoes
Form the bulk of the cakes and give a soft, starchy body when mashed.
Suet
Adds fat that enriches the mashed potato and keeps it moist and rich.
Cheese
Adds savoury flavour and helps the potato mixture brown when fried and baked.
Milk
Moistens the mashed potato so it holds together and becomes smooth.
Meat
Provides the savoury filling that is enclosed between the two potato cakes.

The step that matters

Frying one side of each cake. Frying gives the outside a browned, firmer surface, so the cakes hold their shape when flattened, filled and baked.

“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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