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Dessert

Jelly Pudding

A baked batter rolled with jelly, served with boiled sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Jelly Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat oven to 400°F (200°C).

Make the batter

  1. In a bowl, mix sugar, flour, baking soda, and cream of tartar.

  2. In another bowl, beat eggs and add milk.

  3. Combine wet and dry ingredients until smooth.

  4. Pour batter into a long tin and bake until done.

Fill and serve

  1. Once baked, spread jelly on top and roll it up.

  2. Serve with boiled 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Eggs
Provide structure and lift, setting the sponge as they cook.
Flour
Forms the main structure that holds the baked sponge together.
Sugar
Sweetens the batter and helps keep the sponge tender and moist.
Baking soda
Reacts with the acid in cream of tartar to release gas and lighten the batter.
Cream of tartar
Acidifies the batter so it reacts with baking soda, helping the sponge rise.
Milk
Adds moisture and liquid so the batter pours smoothly and bakes softly.

The step that matters

Bake until done, then roll while warm. Underbaked sponge will be sticky and crack when rolled, while overbaked sponge turns dry and brittle. The sponge must be flexible enough to roll without tearing around the jelly.

“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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