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Dessert

Marmalade Pudding

A sweet pudding made with bread crumbs, sugar, suet, eggs, and marmalade, boiled for two hours.

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 ↓

Marmalade Pudding

Ingredients

Directions

  1. Finely chop the suet.

  2. Mix the suet with the bread crumbs, sugar, and marmalade.

  3. Beat and strain the eggs, then mix them thoroughly with the other ingredients.

  4. Boil the mixture for two hours.

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

Eggs
Bind the mixture and set during cooking to give the pudding its structure.
Bread crumbs
Add body and absorb moisture, giving the pudding a soft, light crumb.
Suet
Adds fat for richness and a moist, tender texture as it melts during cooking.
Sugar
Provides sweetness and balances the sharpness of the marmalade.
Marmalade
Supplies the main flavour, along with sweetness and citrus acidity.

The step that matters

Mixing the eggs thoroughly with the other ingredients. Well-beaten, strained eggs blended evenly through the mixture help the pudding bind and cook to a uniform texture, with no pockets of raw egg or streaks.

“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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