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Dessert

Marmalade Pudding

A custard-based bread pudding layered with fruit marmalade and buttered stale bread, baked until set and browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and peach work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓

Marmalade 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.

Make the custard

  1. Scald the milk.

  2. Pour the scalded milk over the beaten eggs mixed with sugar.

  3. Return the mixture to the heat.

  4. Cook for 5 minutes without thickening.

Assemble the pudding

  1. Cut the bread into 1-inch thick slices.

  2. Remove the crust from the slices.

  3. Butter both sides of the slices.

  4. Layer the bottom of a pudding dish with the bread slices.

  5. Spread marmalade thickly on the bread.

  6. Pour some custard over the marmalade, allowing it to absorb.

  7. Repeat layering until all ingredients are used.

  8. Cover the dish with a plate and let it sit for 30 minutes.

Bake and serve

  1. Bake covered at 350°F (175°C) until heated through.

  2. Uncover to brown.

  3. Serve cold with cream.

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. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Bread + peachtop 15% of all pairs
    Smell alikemoderate
    Cooked together55 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Sugar + peachtop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

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

What each ingredient does

Eggs
Thicken the custard as they set, binding it into a soft, sliceable layer.
Milk
Forms the liquid base of the custard, carrying the sugar and eggs.
Stale bread
Soaks up the custard and gives the pudding its body and structure.
Fruit marmalade
Adds sweetness and fruit acidity, flavouring each layer of bread.
Sugar
Sweetens the custard and helps it brown lightly in the oven.

The step that matters

Return the mixture to the heat without thickening. Eggs set when heated past about 70°C, so overcooking the custard can curdle it. Stop once it coats a spoon lightly and is still pourable.

Swap the peach

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

  1. Vanillafits better
  2. Figfits better
  3. Datesfits about as well
  4. Peachthe original

Fit is the average pairing score against milk, egg, sugar, bread. 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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