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Dessert

Golden Pudding

A boiled pudding made with bread crumbs, suet, marmalade, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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

Make the mixture

  1. In a basin, combine the bread crumbs, minced suet, marmalade, and sugar.

  2. Stir the ingredients well together.

  3. Beat the eggs until frothy and moisten the mixture with them.

  4. Mix thoroughly and transfer to a buttered mold or basin.

Boil and serve

  1. Tie down with a floured cloth and boil for 2 hours.

  2. Once done, turn out the pudding, sprinkle with sifted sugar, and serve.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked 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 absorb moisture to give it body.
Suet
Adds richness and fat, keeping the pudding moist and tender as it steams.
Marmalade
Adds sweetness, acidity and citrus aroma to the pudding.
Sugar
Adds sweetness and helps give the pudding its flavour.
Eggs
Bind the mixture together and add moisture and structure as they set.

The step that matters

Tie down with a floured cloth and boil for 2 hours. The cloth must be sealed snugly and the water kept at a steady boil so steam cooks the pudding evenly. If the pot boils dry or water seeps in, the pudding can turn soggy or cook unevenly.

“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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