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Dessert

Amber PuDDING

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread 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 ↓

Amber PuDDING

Ingredients

Directions

Make the batter

  1. Mix together the sugar and butter until creamy.

  2. Add the eggs and bread crumbs, mixing well.

  3. Stir in the marmalade until fully combined.

Steam and serve

  1. Pour the mixture into a mold, cover it tightly, and 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Butter
Creams with the sugar to trap air and give the pudding a rich, tender body.
Eggs
Bind the mixture and set during steaming to give the pudding its structure.
Bread crumbs
Absorb moisture and add bulk, giving the pudding a soft, light crumb.
Marmalade
Adds sweetness, acidity and flavour, and colours the pudding amber.
Sugar
Sweetens the pudding and helps the butter cream to a light texture.

The step that matters

Steam with the mold tightly covered. Steaming holds a gentle, steady moisture heat that sets the eggs without drying the pudding. A loose cover lets steam escape, so the pudding can dry out and the water level may need topping up during the long cook.

“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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