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 ↓
Golden Pudding
Ingredients
Directions
Prepare
Rub the butter into the breadcrumbs until well combined.
Mix the marmalade and sugar thoroughly with the breadcrumb mixture.
Add the beaten eggs and mix until smooth.
Steam and serve
Transfer the mixture into a well-buttered mold lined with paper.
Steam the pudding until cooked through.
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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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Sugar + eggtop 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
- Breadcrumbs
- Form the bulk of the pudding and absorb the liquid to give it body.
- Eggs
- Bind the mixture and set during steaming to hold the pudding together.
- Marmalade
- Adds sweetness, fruit flavour and moisture to the pudding.
- Sugar
- Adds sweetness and helps balance the sharpness of the marmalade.
- Butter
- Adds richness and moisture, and greasing the mold keeps the pudding from sticking.
The step that matters
Steam the pudding until cooked through. Steaming cooks the egg-bound mixture gently and evenly. Undercooking leaves it wet and loose, while overcooking at high heat can make it dry and rubbery. Keep the water at a steady simmer and check that the centre has set.
“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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