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Dessert

Amber Pudding

A sweet pudding made with bread crumbs, orange marmalade, citron, butter, eggs, and blanched almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Orange and almond are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,125 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Amber Pudding

Ingredients

Directions

Make the pudding

  1. Mix the bread crumbs, orange marmalade, citron, butter, eggs, and blanched almonds together.

  2. Boil the mixture until it thickens.

Serve

  1. Serve with a stiff butter and sugar sauce.

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. Orange + almondtop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

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

  5. Bread + almondtop 17% of all pairs
    Smell alikemoderate
    Cooked together858 recipes

    Shared aroma: acetylpyrazine (roast).

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

What each ingredient does

Bread crumbs
Soak up liquid and give the pudding body and a soft, moist structure.
Orange marmalade
Adds sweetness and a bright, slightly bitter citrus flavour.
Eggs
Bind the mixture and set as they heat, helping it thicken.
Butter
Adds richness and fat, giving a tender, moist texture.
Blanched almonds
Add a nutty flavour and a bit of chew to the texture.
Citron
Contributes candied citrus flavour and a chewy texture.

The step that matters

Boil the mixture until it thickens. The eggs thicken the pudding as they heat, but too much heat or time can overcook them, making the mixture grainy or curdled. Stop once it has thickened, since it will firm further as it cools.

Swap the orange

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

  1. Figfits better
  2. Vanillafits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against bread, butter, egg, almond. 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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