Name: Marmalade Pudding
Ingredients: ½ lb. suet; ½ lb. bread crumbs; 7 oz. sifted sugar; 1 lb. marmalade; 4 eggs

Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Marmalade Pudding

Ingredients

Directions

Prepare the pudding

Chop the suet finely.
In a bowl, mix the suet, bread crumbs, sugar, and marmalade.
Beat the eggs and add them to the mixture, stirring well.

Cook and serve

Transfer the mixture to a pudding mold.
Boil for 4 hours.
Serve warm.

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.

Bread + eggtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Bread + sugartop 32% of all pairs

Smell alikelow

Cooked together8,638 recipes

Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Suet: Adds richness and moisture, and melts during cooking to keep the pudding tender.
Bread crumbs: Provide bulk and body, soaking up the fat and liquid to give the pudding its structure.
Sugar: Adds sweetness and helps give the pudding a soft, tender crumb.
Marmalade: Adds sweetness, acidity and citrus flavour, and moisture to the mixture.
Eggs: Bind the mixture and set as it cooks, giving the pudding its structure.

“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.