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Amber Pudding

Amber Pudding is a steamed or baked pudding made with flour, suet, bread crumbs, sugar, lemon rind and juice, eggs, and salt.

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Amber Pudding

Ingredients

Directions

  1. Chop flour, bread crumbs, sugar, and suet very finely and mix together.

  2. Add grated rind of lemons and the juice of one or two lemons, a pinch of salt, and the eggs well beaten, then beat all together.

  3. Pour into a greased bowl, cover with greased paper, and steam or bake at 4 fours.

Nutrition, whole recipe (rough)

606Calories
20 gProtein
7 gFat
113 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Nutmeg1 tsp ground (2.2g)12
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Margaret. 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. See the original page.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Bread + nutmegtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the mixture and help it set as it cooks.
Bread crumbs
Give the pudding body and a soft, crumbly texture.
Sugar
Adds sweetness and helps the top brown lightly during baking.
Lemons
Rind and juice add aroma and a bright acidity that balances the sweetness.
Cornflour
Thickens the mixture and helps it hold together when cooked.

The step that matters

Cover the bowl tightly with greased paper. The cover traps steam so the pudding cooks through evenly and stays moist. Greasing the paper stops it sticking to the pudding as it rises and sets.

Swap the lemon

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

  1. Vanillafits about as well
  2. Raisinfits about as well
  3. Figfits about as well
  4. Lemonthe original

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