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Plain Suet Pudding

A simple suet pudding made with suet, flour, milk, salt, baking powder, and optional eggs, boiled or steamed for two hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Plain Suet Pudding

Ingredients

Directions

Prepare

  1. In a mixing bowl, combine suet, flour, milk, salt, and baking powder.

  2. If desired, substitute baking powder with 2 eggs.

  3. Pour the mixture into a pudding mold.

Cook and serve

  1. Boil or steam for 2 hours.

  2. Serve with jam or 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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
Provides the main structure that holds the pudding together as it cooks.
Suet
Adds fat that makes the pudding rich and tender.
Milk
Supplies moisture that hydrates the flour and keeps the batter soft.
Baking powder
Releases gas during cooking, helping the pudding rise and become light.

The step that matters

Boil or steam for 2 hours. Gentle, steady heat sets the batter evenly from edge to center. If the water boils dry or the heat drops too low, the pudding can cook unevenly or turn out heavy and undercooked in the middle.

“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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