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Dessert

Boiled Jam Pudding

A boiled pudding made from beef suet, flour, jam, and salt, served with custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and flour are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,677 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Boiled Jam Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the pudding

  1. Make a paste with equal quantities of beef suet and flour.

  2. Moisten with cold water and knead to a firm paste.

  3. Roll it out to ⅙ inch thick and spread with jam, leaving a ¼ inch border.

  4. Brush the edge with water and roll the pudding into a bolster shape.

  5. Press the edges to seal and roll tightly in a cloth, tying both ends.

Boil and serve

  1. Boil in fast boiling water for two hours.

  2. Serve hot or cold with rich custard.

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. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Beef and flour barely smell alike, yet cooks put them together in 10,677 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

Beef suet
Its fat keeps the pastry tender and moist as it cooks.
Flour
Forms the dough structure that holds the jam and keeps the pudding's shape.
Jam
Provides the sweetness and fruity flavour of the filling.

The step that matters

Sealing and rolling in the cloth. If the edges are not pressed closed and the cloth is not rolled tightly, jam can leak out and boiling water can soak into the dough, leaving it soggy instead of evenly cooked.

“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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