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Dessert

Golden Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Golden Pudding

Ingredients

Directions

Make the pudding mixture

  1. Combine bread crumbs, minced suet, marmalade, and sugar in a basin.

  2. Stir the mixture well.

  3. Beat the eggs until frothy.

  4. Moisten the pudding mixture with the beaten eggs.

  5. Mix everything thoroughly.

Boil and serve

  1. Transfer to a buttered mold or basin.

  2. Tie down with a floured cloth.

  3. Boil for 2 hours.

  4. Turn out the pudding.

  5. Sprinkle with fine sifted sugar.

  6. Serve.

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

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

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

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

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 moisture and structure as they set during boiling.
Bread crumbs
Provide the bulk and absorb moisture so the pudding holds its shape.
Suet
Adds fat that keeps the pudding moist and rich as it steams.
Marmalade
Adds sweetness and acidity, along with flavour from the citrus peel.
Sugar
Adds sweetness and helps give the pudding its flavour.

The step that matters

Tie down with a floured cloth. A snug, floured cloth keeps water out while the pudding boils and lets the surface form a skin that helps it hold its shape. A loose or unfloured cloth can let water soak in and make the pudding soggy.

“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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