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Dessert

Marmalade Pudding

A pudding made from suet, bread crumbs, sugar, marmalade, and eggs, boiled in a mold.

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

Prepare

  1. Mix the suet, bread crumbs, sugar, marmalade, and eggs together well.

  2. Allow the mixture to stand for 1 hour.

  3. Butter an earthenware mold and pour in the mixture.

  4. Cover the top with buttered paper and tie it with a cloth.

Boil and serve

  1. Boil for 2 hours, ensuring the water does not cover the top of the mold.

  2. When done, turn it out and sprinkle with powdered sugar.

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

Suet
Adds fat that keeps the pudding moist and rich as it cooks.
Bread crumbs
Give the pudding body and soak up moisture to hold its shape.
Eggs
Bind the mixture and set it into a firm, tender pudding during boiling.
Marmalade
Adds sweetness, citrus flavor, and aroma throughout the pudding.
Moist sugar
Sweetens the pudding and keeps it tender and moist.

The step that matters

Boil for 2 hours, ensuring the water does not cover the top of the mold.. Steam from gently simmering water cooks the pudding evenly. If water covers the mold top, the pudding can become soggy and waterlogged, so the top should stay above the water line.

“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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