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Marmalade Pudding

A baked pudding made with marmalade, bread crumbs, butter, milk, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Marmalade Pudding

Ingredients

Directions

Make the batter

  1. Melt the butter and mix it with the bread crumbs, marmalade, and sugar.

  2. Add the well-beaten eggs and milk, and mix until combined.

  3. Pour the mixture into a well-buttered mold.

Cook and serve

  1. Tie a cloth tightly over the mold and boil for 1.5 hours.

  2. Serve with 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: 2-undecenal (sweet).

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

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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 help it set into a firm, sliceable pudding as they cook.
Bread crumbs
Provide the bulk and absorb the milk and butter to form a soft, cakey body.
Milk
Adds moisture and softens the crumbs so the batter holds together while steaming.
Butter
Adds richness and fat, giving the pudding a tender texture and flavor.
Marmalade
Adds bright citrus flavor and some sweetness, along with a little acidity.
Sugar
Sweetens the pudding and helps balance the sharpness of the marmalade.

The step that matters

Tie the cloth tightly over the mold. A loose cover lets steam escape and water condense into the pudding, leaving it soggy or unevenly cooked. A snug seal keeps steam trapped so the batter cooks gently and evenly over the long boil.

“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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