Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓
Baked or Boiled Marrow 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
In a bowl, combine the bread crumbs and milk.
Add the marrow and mix well.
Bake
Transfer the mixture to a greased baking dish.
Bake for 30-40 minutes until set and golden on top.
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.
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Bread + milktop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Bread crumbs
- Provides the bulk and body that soak up the milk to form the pudding's base.
- Milk
- Moistens the crumbs and, as it heats, its proteins help the pudding set.
- Marrow
- Adds richness and fat that give the pudding a softer, more tender texture.
The step that matters
Bake until set and golden. Egg-free binding relies on the milk proteins and starch in the crumbs setting as they heat. Underbaking leaves a wet, loose centre, while overbaking can dry it out.
“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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