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Dessert

Marmalade Pudding

A dessert made by steaming a mixture of bread crumbs, suet, eggs, marmalade, cream, and brandy.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 6 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 ↓

Marmalade Pudding

Ingredients

Directions

Prepare

  1. Mix the bread crumbs, suet, eggs, marmalade, cream, and brandy together until well combined.

  2. Butter the mould well and sift a little white sugar over it.

Steam

  1. Steam the mixture for 4 hours.

Nutrition, whole recipe (rough)

584Calories
20 gProtein
12 gFat
96 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Brandynot 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 Jacqueline Harrison Smith (ed.). Recipe from a historical cookbook (Project Gutenberg).

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

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

  2. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Brandy + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together976 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Brandy + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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 add structure and richness as they set during steaming.
Bread crumbs
Provide bulk and body that soak up the liquids and hold the pudding together.
Suet
Adds fat that gives the pudding a rich, moist texture as it steams.
Marmalade
Adds sweetness and a bright, bitter citrus flavour.

The step that matters

Steaming the mixture. Steam gently and keep the water topped up for the full 4 hours. Gentle, moist heat cooks the eggs and sets the crumbs evenly without drying the pudding or leaving it underdone in the centre.

“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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