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Dessert

Jelly Pudding

A baked pudding made with sugar, flour, eggs, milk, baking soda, cream of tartar, topped with jelly and served with boiled sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Jelly 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.

Make the batter

  1. Preheat the oven to 350°F (175°C).

  2. In a large bowl, combine sugar, flour, baking soda, and cream of tartar.

  3. In another bowl, beat the eggs and mix in the milk.

  4. Combine the wet and dry ingredients until smooth.

Bake and serve

  1. Pour the batter into a long baking tin.

  2. Bake until done, then spread with jelly and roll up.

  3. Serve with boiled sauce.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Add structure and moisture, and help the batter set and rise as it bakes.
Flour
Builds the cake's structure as its starches set during baking.
Sugar
Sweetens the batter and helps keep the sponge tender and moist.
Baking soda
Reacts with the acid in the batter to release gas that makes it rise.
Cream of tartar
Supplies the acid that reacts with baking soda to help the batter rise.
Milk
Adds moisture and softness to the batter.

The step that matters

Roll up while the sponge is warm. Once baked, the sponge must be spread with jelly and rolled while still warm and flexible. If it cools, the cake loses its flexibility and cracks when rolled.

“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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