Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Golden Pudding
Ingredients
Directions
Prepare
Put the bread crumbs into a basin.
Mix in the minced suet, marmalade, and sugar.
Stir all ingredients well together.
Beat the eggs until frothy and moisten the mixture with them.
Mix well and pour into a buttered mold or basin.
Boil and serve
Tie down with a floured cloth and boil for 2 hours.
Turn out the pudding, sprinkle with fine sifted sugar, and serve.
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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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Bread + sugartop 32% of all pairsSmell alikelowCooked together8,638 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
- Bread crumbs
- Form the bulk of the pudding and soak up moisture from the other ingredients.
- Suet
- Adds fat that keeps the pudding moist and tender as it cooks.
- Eggs
- Bind the mixture and help it set firm while it cooks.
- Marmalade
- Adds sweetness, fruity acidity, and flavour.
- Sugar
- Adds sweetness and balances the marmalade's tartness.
The step that matters
Tie down the cloth securely before boiling. A tight, floured cloth keeps water from soaking into the pudding and holds its shape. Boiling gently over the full 2 hours lets the eggs and suet set the mixture through without it turning soggy.
“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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