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Dessert

Baroness Pudding

A steamed pudding made with flour, milk, suet, and salt, served with sugar or custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,759 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Baroness Pudding

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Mix the flour, baking powder, and salt in a bowl.

  2. Add the milk and stir thoroughly.

  3. Grease a basin and pour the mixture into it.

Steam and serve

  1. Steam for 3 hours.

  2. Serve with caster sugar, custard, or sweet sauce.

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 + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + beeftop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

All-purpose flour
Forms the main structure of the pudding as it sets during steaming.
Baking powder
Releases gas in the batter, helping the pudding rise and become light.
Milk
Hydrates the flour and adds moisture and tenderness to the batter.
Beef suet
Adds fat that enriches the pudding and keeps its texture moist and rich.

The step that matters

Keep the basin covered and the steam steady. Steaming gently over a long period cooks the batter evenly and keeps it moist. If the water boils dry or the steam escapes, the pudding can turn out dense or dry at the edges.

“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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