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Currant Dumplings

A simple dumpling made with suet, flour, currants, and water or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Currant Dumplings

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the dough

  1. Mix the suet with the flour and currants.

  2. Add water (or milk) to form a soft paste.

Shape and boil

  1. Divide the mixture into 7 or 8 portions.

  2. Tie each portion in a cloth.

  3. Boil the dumplings until cooked through.

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 + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Currant + milktop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Flour + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,077 recipes

Flour and milk 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

Flour
Forms the structure that holds the dumplings together while they cook.
Suet
Adds fat that keeps the dumplings tender and rich as it melts during cooking.
Currants
Add sweetness and fruity flavour, and pockets of moisture through the dough.
Water
Hydrates the flour so the mixture binds into a soft paste.

The step that matters

Forming the soft paste. Too much liquid makes the dough slack and sticky, so the dumplings turn heavy and can fall apart in the cloth. Add water or milk gradually and stop once the mixture holds together softly.

Swap the currant

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

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against flour, milk. 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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