Name: Golding Pudding
Ingredients: ½ pound bread crumbs; ½ pound suet, minced; ½ pound marmalade; ½ pound sugar; 4 eggs

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 ↓

Golding Pudding

Ingredients

Directions

Make the pudding

Mix the minced suet, bread crumbs, marmalade, and sugar in a bowl until well combined.
Beat the eggs and use them to moisten the mixture, mixing thoroughly.
Transfer the mixture to a buttered mold and tie it down with a floured cloth.

Cook

Boil the pudding 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.

Bread + eggtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
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 so the pudding holds together when cooked.
Suet: Adds fat that keeps the pudding moist and rich as it steams.
Bread crumbs: Provide the bulk and body that give the pudding its soft, tender structure.
Marmalade: Adds sweetness and a bright citrus flavour.
Sugar: Adds sweetness and helps balance the marmalade.

“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.