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Dessert

Jam Pudding

A baked dessert made with jam, butter, sugar, eggs, flour, and baking soda.

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 ↓

Jam 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.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a bowl, mix the jam or canned fruit with the butter and sugar.

  2. Add the beaten eggs and mix well.

  3. In another bowl, combine the flour and baking soda.

  4. Gradually add the dry ingredients to the wet mixture, stirring until smooth.

  5. Pour the batter into a greased baking dish.

Bake and serve

  1. Bake for 25 minutes or until golden brown.

  2. Serve warm with sauce, cream, and sugar.

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. Egg + buttertop 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

Eggs
Bind the batter and add structure as they set in the oven.
Butter
Adds fat for a tender crumb and rich flavor.
Flour
Forms the main structure of the pudding as it bakes.
Baking soda
Reacts with acidity in the batter to produce gas for rising and browning.
Sugar
Sweetens the pudding and helps it brown in the oven.
Jam or canned fruit
Provides sweetness, moisture, and fruity flavor throughout the pudding.

The step that matters

Gradually add the dry ingredients to the wet mixture. Adding flour in stages and stirring until smooth keeps the batter evenly mixed and prevents lumps. Overmixing once flour is in can develop gluten and make the pudding tough.

“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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