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Dessert

Ginger Pudding

A steamed suet pudding flavored with ginger and sweetened with Lyle's Golden Syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Ginger and syrup work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 950 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Ginger Pudding

Ingredients

Directions

Prepare

  1. Mix the shredded suet with the dry ingredients: ginger, baking powder, and salt.

  2. Beat the egg and add it to the mixture along with the milk and Lyle's Golden Syrup; stir well.

  3. Grease a basin and add a tablespoon of Lyle's Golden Syrup to the bottom.

  4. Pour the pudding mixture into the basin.

Cook and serve

  1. Steam or boil for two hours.

  2. Serve with sweet sauce or additional Lyle's 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. Ginger + syruptop 16% of all pairs
    Smell alikelow
    Cooked together950 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Ginger + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together4,519 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + syruptop 32% of all pairs
    Smell alikelow
    Cooked together2,995 recipes

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

What each ingredient does

Shredded suet
Provides fat that keeps the pudding moist and tender as it cooks.
Baking powder
Releases gas during cooking so the pudding rises and becomes light.
Egg
Binds the mixture and adds structure as it sets.
Milk
Adds moisture that hydrates the dry ingredients into a batter.
Lyle's golden syrup
Adds sweetness and moisture, and its syrup coats the basin to flavour the pudding.

The step that matters

Pour the pudding mixture into the basin. Baking powder starts releasing gas as soon as it gets wet, so the batter should go into the basin and into the steam promptly to rise evenly rather than sitting and losing lift.

Swap the ginger

How well each one fits the dish's main ingredients (egg, milk, syrup):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Gingerthe original
  4. Clovefits less well

Fit is the average pairing score against egg, milk, syrup. Candidates are from the same food group and used in at least 100 recipes.

“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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