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Dessert

Baked Fruit Pudding

A baked pudding made with bread crumbs, suet, raisins, currants, sugar, milk, eggs, spices, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Baked Fruit Pudding

Why it works: Raisin and currant are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,180 recipes. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

Baked Fruit Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Crumble the bread into small pieces.

  2. Mix all the dry ingredients together in a bowl.

Make the batter

  1. In a separate bowl, beat the eggs and combine with the milk or water.

  2. Add the wet mixture to the dry ingredients and stir until well combined.

  3. Pour the mixture into a greased baking dish.

Bake

  1. Bake in a moderate oven at 350°F (175°C) until set and golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  2. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Raisin + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

What each ingredient does

Eggs
Bind the mixture and help it set firm as it bakes.
Bread crumbs
Provide the bulk and soft body that the pudding is built around.
Suet
Adds fat that keeps the pudding moist and rich in texture.
Baking soda
Releases gas that helps the pudding rise and lighten.
Sugar
Sweetens the pudding and helps it brown at the surface.

Swap the currant

How well each one fits the dish's main ingredients (bread, raisin, sugar, milk, egg):

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

Fit is the average pairing score against bread, raisin, sugar, milk, 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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