Why it works: Flour and raisin 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 ↓
Graham Pudding
Ingredients
Directions
Make the batter
Combine graham flour, molasses, melted butter, sweet milk, egg, baking soda, raisins, spices, and salt in a large bowl, then mix until well combined.
Pour the mixture into a greased pudding mold.
Steam and serve
Steam for 2½ hours.
Serve with cream, hard sauce, or any good pudding sauce.
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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Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Molasses + raisintop 12% of all pairsSmell alikelowCooked together3,577 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter 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
- Graham flour
- Provides the bulk and the coarse, nutty structure of the pudding.
- Molasses
- Adds sweetness, dark color, and moisture with a deep flavor.
- Egg
- Binds the batter and helps give the steamed pudding its set structure.
- Baking soda
- Reacts with the molasses's acidity to lighten the batter and help it rise.
- Melted butter
- Adds richness and tenderness through fat coating the flour.
- Seeded raisins
- Add chewy pockets of sweetness and moisture throughout the pudding.
The step that matters
Pour the batter into a greased mold without overfilling. Steamed puddings rise as the baking soda reacts and the batter expands, so a mold filled too full can overflow or cook unevenly. Greasing the mold keeps the pudding from sticking when it is turned out.
“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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