Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Jelly Pudding
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Make the batter
In a bowl, cream the butter and sugar together until light and fluffy.
Add the egg yolks one at a time, mixing well after each addition.
Fold in the jelly gently.
In a separate bowl, beat the egg whites until stiff peaks form.
Carefully fold the egg whites into the mixture.
Bake
Pour the mixture into a prepared baking dish and bake for about 30-40 minutes.
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 + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked 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
- Eggs
- Yolks enrich the batter and whites, beaten to stiff peaks, lighten and give the pudding structure.
- Butter
- Creaming with sugar traps air and adds richness and a tender texture.
- Sugar
- Creams with butter to aerate the batter and adds sweetness and browning.
- Jelly
- Adds fruity sweetness and moisture, and flavour, to the batter.
The step that matters
Folding in the egg whites. Stiff whites hold the air that lightens the pudding. Folding gently, rather than stirring, keeps that air from collapsing, so the pudding rises and stays light.
“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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