Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Suet Pudding
Ingredients
Directions
In a bowl, combine the suet, raisins, sugar, flour, nutmeg, and salt.
Add the beaten egg yolks and egg whites to the mixture, then stir in the baking powder until well combined.
Transfer the mixture to a basin and boil for 4 hours or steam until cooked through.
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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Raisin + flourtop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Raisin + nutmegtop 6% of all pairsSmell alikemoderateCooked together5,377 recipes
Shared aroma: alpha-terpineol (lilac, floral).
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Flour + nutmegtop 8% of all pairsSmell alikemoderateCooked together18,623 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Raisin + sugartop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Suet
- Provides fat that makes the pudding rich and moist as it cooks.
- Egg yolks and egg whites
- Bind the mixture and give the pudding structure as they set with heat.
- Magic baking powder
- Releases gas during cooking so the pudding rises and becomes light.
- Raisins
- Add sweetness and chewy texture throughout the pudding.
- Flour
- Provides structure that helps the pudding hold its shape when cooked.
The step that matters
Long, gentle boiling or steaming. The pudding needs a long, steady cook so the eggs set through and the flour gelatinises fully. Boiling too hard or letting the water run dry can leave the outside overcooked or the centre raw.
Swap the nutmeg
How well each one fits the dish's main ingredients (raisin, sugar, flour, egg):
- Cinnamonfits better
- Nutmegthe original
- Jalapenofits about as well
- Capersfits less well
Fit is the average pairing score against raisin, sugar, flour, egg. 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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