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Dessert

Bottled Fruit Pudding

A suet‑crusted pudding made with bottled fruit, sugar, and boiled water, served with cream or custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Bottled Fruit Pudding

Ingredients

Directions

Prepare the basin

  1. Grease a good-sized basin with butter.

  2. Line the basin with the suet crust.

  3. Open a bottle of fruit. Drain the fruit in a colander over a basin.

  4. Transfer the fruit to the lined basin. Add half the juice. Add sugar to taste.

  5. Cover the fruit with a good layer of crust.

Steam and serve

  1. Flour a large cloth well. Tie the cloth over the basin. Secure the ends of the cloth loosely.

  2. Plunge the basin into a large pot of boiling water. Cook for two hours.

  3. Remove the cloth. Run a knife around the basin. Turn the pudding onto a hot dish.

  4. Serve with cream or boiled custard. Heat the remaining juice with added sugar in a tureen.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Suet crust
Forms the outer case that holds the fruit and keeps it contained during cooking.
Fruit
Provides the main filling, along with moisture and sweetness from its juice.
Sugar
Sweetens the fruit and its juice to taste.

The step that matters

Tying the cloth loosely over the basin. The pudding swells slightly as it cooks and needs room to expand. A tight cloth can compress the crust and restrict expansion, while a loose cloth keeps the cover secure enough to stop water entering during steaming.

“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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