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Dessert

Marmalade Pudding

A sweet pudding made with bread crumbs, flour, suet, sugar, marmalade, egg, milk, salt, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and milk 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 ↓

Marmalade Pudding

Ingredients

Directions

Prepare

  1. In a bowl, mix the bread crumbs, flour, suet, sugar, salt, and baking soda.

  2. Add the marmalade, egg, and milk to the dry ingredients and mix well.

  3. Pour the mixture into a greased mold.

Cook

  1. Boil or 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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Bread crumbs
Form the bulk of the pudding and absorb the liquid to set a soft crumb.
Flour
Adds structure so the pudding holds its shape after steaming.
Suet
Adds fat that enriches the texture and keeps the pudding moist.
Egg
Binds the mixture and helps it set as it cooks.
Baking soda
Reacts with the acidity of the marmalade to lighten the pudding.
Marmalade
Contributes sweetness, citrus acidity, and aroma that flavour the pudding.

The step that matters

Boil or steam for 2 hours. The pudding must cook gently over a steady, continuous simmer of water so heat penetrates evenly. Too little water or a hard boil can dry the edges or make the texture coarse, and the mold must stay sealed against the water.

“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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