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Dessert

Jam Pudding

A baked dessert made with eggs, sugar, butter, jam, flour, baking soda, sour milk, vanilla, cinnamon, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. 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. 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

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

  2. Dissolve the baking soda in the sour milk.

Make the batter

  1. In a bowl, cream together the butter and sugar.

  2. Add the eggs one at a time, mixing well after each addition.

  3. Stir in the jam, flour, dissolved baking soda, and vanilla.

  4. Add cinnamon and nutmeg to taste.

Bake

  1. Pour the mixture into a greased baking dish.

  2. Bake for 30-40 minutes or until a toothpick comes out clean.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Vanilla + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 during baking.
Butter
Adds fat and richness, giving the pudding a tender crumb.
Sugar
Creams with the butter and adds sweetness and browning.
Flour
Provides the main structure that sets the pudding as it bakes.
Baking soda
Reacts with the sour milk to produce gas that lightens the batter.
Jam
Adds fruit sweetness, moisture, and flavour throughout the pudding.

The step that matters

Dissolve the baking soda in the sour milk. Baking soda needs an acid to react and release carbon dioxide. Dissolving it fully in the sour milk before adding it spreads the reaction evenly, so the pudding rises without pockets of soda or a bitter taste.

“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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