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Dessert

Marmalade Pudding

A steamed pudding made with butter, sugar, eggs, marmalade, flour, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Marmalade Pudding

Ingredients

Directions

Make the batter

  1. In a mixing bowl, cream the butter and sugar together.

  2. Add the eggs and marmalade, mixing well.

  3. In a separate bowl, combine the flour and baking soda.

  4. Gradually add the dry ingredients to the wet mixture, stirring until smooth.

Steam the pudding

  1. Pour the batter into a greased pudding mold.

  2. 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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Adds richness and tenderness, and creaming it with sugar traps air for a lighter crumb.
Sugar
Sweetens the pudding and helps tenderize it when creamed with the butter.
Eggs
Bind the batter and add structure as they set during steaming.
Marmalade
Adds sweetness, citrus acidity and aroma to the pudding.
Baking soda
Reacts with the acidic marmalade to produce gas that lifts the batter.
Flour
Provides the structure that holds the pudding together as it sets.

The step that matters

Gradually add the dry ingredients. Stir only until the batter is smooth. Overmixing once the flour is in develops gluten, which makes the pudding tough and dense.

Swap the orange

How well each one fits the dish's main ingredients (butter, sugar, egg, flour):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against butter, sugar, egg, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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