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Dessert

Zebra Pudding

Layered jam and custard pudding made with bread crumbs, jam, custard, and steamed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Zebra Pudding

Ingredients

Directions

Prepare and layer

  1. Butter a basin and sprinkle bread crumbs all over it.

  2. Add a thick layer of fine crumbs to the bottom.

  3. Spread a layer of jam over the crumbs.

  4. Repeat layering crumbs and jam until the basin is full.

Steam

  1. Pour custard over the layers to slightly moisten them.

  2. Cover with buttered paper and steam for 45 minutes.

  3. Place a plate in the saucepan under the pudding to prevent sticking.

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

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

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

What each ingredient does

Bread crumbs
Form the body of the pudding by absorbing the custard and holding the layers together.
Jam
Adds sweetness and fruity flavour, and forms the coloured stripes between the crumb layers.
Custard
Moistens the crumbs and sets as it steams, binding the layers into a soft pudding.

The step that matters

Pour custard over the layers to slightly moisten them.. The crumbs soak up liquid, so the amount matters. Too little custard leaves dry, crumbly layers, while too much makes the pudding soggy and loose. The egg in the custard sets during steaming to bind the layers.

“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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