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Dessert

Jubilee Pudding

A steamed pudding made with butter, brown sugar, eggs, preserved strawberries, baking soda, and flour.

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 ↓

Jubilee Pudding

Ingredients

Directions

Make the batter

  1. Cream the butter and brown sugar together.

  2. Add the beaten eggs and preserved strawberries, mixing well.

  3. Sift in the baking soda and flour, and stir until combined.

Steam

  1. Pour the mixture into a mold and steam for 1 hour.

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
Creamed with sugar to trap air, giving the pudding a tender, rich crumb.
Eggs
Bind the batter and add structure as they set during steaming.
Flour
Forms the structure that holds the pudding together as it sets.
Baking soda
Reacts with the batter to produce gas, helping the pudding rise and lighten.
Brown sugar
Adds sweetness, moisture and a caramel note to the pudding.
Preserved strawberries
Add fruity sweetness and moisture, and flavour the pudding throughout.

The step that matters

Sift in the baking soda and flour, and stir until combined.. Overmixing once the flour is added develops gluten, which makes the pudding tough and dense. Stir only until no dry flour remains.

“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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