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Dessert

Suet Pudding

A steamed pudding made with suet, molasses, sour milk, citron, raisins, currants, flour, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Suet Pudding

Ingredients

Directions

Prepare

  1. In a large bowl, combine chopped suet, molasses, sour milk, citron, raisins, and currants.

  2. In another bowl, mix flour, baking soda, salt, nutmeg, cloves, cinnamon, and allspice.

  3. Stir the dry ingredients into the wet mixture until well combined.

Steam

  1. Pour the mixture into a greased tin.

  2. Steam for three hours.

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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  4. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Suet
Adds fat that keeps the pudding moist and rich as it steams.
Molasses
Provides sweetness, dark color, and moisture.
Sour milk
Reacts with the baking soda to help the pudding rise and stay tender.
Flour
Forms the structure that holds the pudding together.
Baking soda
Reacts with the acidic sour milk and molasses to produce gas that lightens the pudding.

The step that matters

Stirring in the dry ingredients. Stir only until combined. Overmixing develops gluten in the flour, which can make the pudding dense and tough once steamed.

Swap the currant

How well each one fits the dish's main ingredients (molasses, milk, raisin, flour, nutmeg, clove, cinnamon):

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

Fit is the average pairing score against molasses, milk, raisin, flour, nutmeg, clove, cinnamon. 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.

More suet pudding recipes

Lemon 28Boiled 19Steamed 12Potato 11Apple 10Raisin 10 See all 649 →

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