Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Golden Pudding
Ingredients
Directions
Prepare
Mix the breadcrumbs, suet, sugar, and salt together in a bowl.
Beat the eggs, then add the marmalade and enough milk to create a smooth mixture.
Stir the egg mixture into the dry ingredients until well combined.
Steam and serve
Transfer the mixture into a greased mold or basin.
Cover with greased paper and steam for 2 to 2¼ hours.
Serve with cornflour, marmalade, or another suitable sauce.
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 + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and milk barely smell alike, yet cooks put them together in 77,875 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 mixture and help it set firm during steaming.
- Breadcrumbs
- Provide the bulk and structure that holds the pudding together.
- Suet
- Adds fat that keeps the pudding moist and rich as it steams.
- Marmalade
- Adds sweetness, acidity, and its characteristic citrus flavour.
The step that matters
Steaming the pudding. The pudding must be sealed with greased paper and steamed for the full time so it cooks through and sets. Steaming gently keeps it moist; too little time leaves the centre loose and doughy.
“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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