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Dessert

Jubilee Pudding

A steamed pudding made with eggs, milk, bread crumbs, suet, marmalade, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and bread 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 ↓

Jubilee Pudding

Ingredients

Directions

Make the batter

  1. Beat the eggs until smooth.

  2. Add a little milk and stir in the bread crumbs, suet, sugar, and marmalade, then beat all ingredients well together.

Steam

  1. Pour the mixture into a greased mold.

  2. Steam for 2 hours.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
Set the pudding and bind the mixture into a firm, sliceable structure.
Bread crumbs
Absorb liquid and give the pudding body and a soft, tender crumb.
Suet
Adds fat that enriches the texture and keeps the pudding moist.
Milk
Hydrates the crumbs and loosens the batter into a pourable mixture.
Marmalade
Adds sweetness and a bright citrus flavour that balances the richness of the suet.

The step that matters

Beat all ingredients well together. Thorough mixing spreads the eggs, fat and crumbs evenly so the pudding sets uniformly rather than in patches or with pockets of dry crumb.

“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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