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Dessert

Golden Syrup Pudding

A steamed pudding made with suet, sugar, mixed spice, baking soda, milk, and golden syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Golden Syrup Pudding

Ingredients

Directions

Prepare

  1. Flour a basin.

  2. Grease the basin.

Make the mixture

  1. Mix the shredded suet with the flour.

  2. Add the sugar and mixed spice.

  3. Dissolve the baking soda in the milk.

  4. Combine the mixture with the dry ingredients.

  5. Warm the Golden Syrup.

  6. Add the warmed syrup to the mixture.

Steam and serve

  1. Pour the mixture into the greased basin.

  2. Cover with greased paper.

  3. Tie the basin in a cloth.

  4. Boil the pudding fairly fast for two hours.

  5. Serve with sweet sauce or additional Golden Syrup.

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. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + syruptop 25% of all pairs
    Smell alikelow
    Cooked together2,143 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Shredded suet
Adds fat that keeps the pudding moist and tender as it cooks.
Sugar
Adds sweetness and helps give the pudding a soft, tender crumb.
Baking soda
Releases carbon dioxide gas that helps the pudding rise and become light.
Golden syrup
Adds sweetness, moisture and a rich, sticky flavour and colour.
Mixed spice
Adds warm aromatic flavour to the pudding.

The step that matters

Boil the pudding fairly fast for two hours. A steady, fairly fast boil cooks the pudding through evenly and sets its structure. A weak or uneven boil can leave the centre heavy or underdone.

“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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