Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Golden Pudding
Ingredients
Directions
Make the batter
Mix the breadcrumbs, suet, sugar, and salt together in a bowl.
Beat the eggs, then add the marmalade and enough milk to make a smooth mixture.
Stir the egg mixture into the dry ingredients until well combined.
Steam and serve
Pour the mixture into a greased mold or basin.
Cover with greased paper and steam for 2 to 2¼ hours.
Serve with cornflour, marmalade, or another suitable sauce.
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.
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 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
- Provide the bulk and body that hold the pudding together.
- Suet
- Adds fat that keeps the pudding moist and rich during steaming.
- Eggs
- Bind the mixture and help it set firm as it cooks.
- Marmalade
- Adds sweetness, citrus flavour, and moisture to the batter.
- Sugar
- Sweetens the pudding and adds flavour.
The step that matters
Steam and serve. Steaming must be gentle and steady for the full 2 to 2¼ hours so the pudding cooks through without drying out. Keeping the covering tight stops water from getting in and keeps steam trapped around the basin.
“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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