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Baked Marrow Pudding

A baked pudding made with marrow, sponge biscuits, candied fruit, eggs, cream, milk, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Baked Marrow 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 the dish

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

  2. Butter a pie or tart dish.

Layer the filling

  1. Layer the chopped marrow, sponge biscuits, currants or raisins, and diced candied fruits alternately in the dish.

  2. In a bowl, beat the 5 eggs (discard 2 whites).

  3. Add the cream, milk, nutmeg, and lemon peel to the eggs and sweeten with pounded sugar to taste.

  4. Pour the egg mixture over the layered ingredients.

  5. Cover with a thin layer of pastry.

Bake

  1. Bake for about 30-40 minutes or until set and golden.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Biscuit + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together368 recipes

    Shared aroma: maltol (caramel, sweet).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Orange + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together2,746 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Marrow
Adds rich fat and a savoury, meaty flavour that carries through the pudding.
Eggs
Set the custard and bind the layers together as they bake.
Sponge biscuits
Soak up the egg and cream mixture, giving the pudding a soft, tender body.
Cream
Adds fat and richness, making the custard smoother and silkier.
Milk
Thins the custard and adds moisture so it bakes into a soft set.
Candied orange, lemon, and citron
Add concentrated sweetness and bright, bitter citrus aroma.

The step that matters

Bake until just set. Eggs set as they heat; baking until just firm keeps the custard tender and smooth, while overbaking makes it grainy and watery.

Swap the currant

How well each one fits the dish's main ingredients (biscuit, orange, lemon, nutmeg, butter, egg, cream):

  1. Vanillafits better
  2. Limefits better
  3. Blueberryfits better
  4. Currantthe original

Fit is the average pairing score against biscuit, orange, lemon, nutmeg, butter, egg, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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