Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fruit Puddings
Ingredients
Directions
Prepare the basin
Grease a basin with butter and line it with a ½ inch thick paste made from flour.
Place half of the gooseberries at the bottom of the basin.
Sprinkle half of the sugar over the gooseberries.
Add the remaining gooseberries and top with the rest of the sugar.
Draw the paste to the center and seal the edges well.
Boil and serve
Cover with a cloth, tying it at the bottom, and boil in plenty of water for 1 hour.
Remove from the saucepan, untie the cloth, and turn out onto a dish or leave in the basin.
Serve with sugar sprinkled on top.
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.
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Butter and flour barely smell alike, yet cooks put them together in 124,287 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 paste casing that holds the fruit and steams into a firm wrapper.
- Gooseberries
- Provide the tart fruit filling that softens and releases juice during boiling.
- Sugar
- Sweetens the tart gooseberries and draws out some of their juice.
- Butter
- Greases the basin so the pudding releases cleanly when turned out.
The step that matters
Seal the edges well. Gaps in the paste let boiling water seep into the basin and dilute the fruit and sugar, so the pudding can turn soggy and fall apart. A tight seal keeps the filling enclosed while it steams.
“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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