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Dessert

Marmalade Pudding

A steamed pudding made with breadcrumbs, sugar, milk, marmalade, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Marmalade Pudding

Ingredients

Directions

Prepare the batter

  1. Warm the milk and pour it over the breadcrumbs.

  2. Add the sugar, butter, beaten eggs, and melted marmalade.

Steam and serve

  1. Turn the mixture into a well-greased mold and cover with buttered paper.

  2. Steam for 1 hour.

  3. Allow to stand for a few minutes to shrink.

  4. Turn out.

  5. Serve with marmalade or wine 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Breadcrumbs
Absorb the warm milk and form the soft body of the pudding.
Eggs
Bind the mixture and set during steaming to give structure.
Milk
Moistens the breadcrumbs and keeps the pudding tender.
Butter
Adds fat for a rich, tender texture.
Marmalade
Adds sweetness, citrus flavour and a touch of acidity.

The step that matters

Allow to stand for a few minutes to shrink. Steamed puddings contract slightly as they cool, loosening from the mold. Standing briefly lets the pudding firm up so it turns out whole rather than tearing.

“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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