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Dessert

Marmalade Pudding

A sweet pudding made with suet, bread crumbs, marmalade, eggs, and sugar, boiled in a buttered 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

Make the batter

  1. In a bowl, mix the suet, bread crumbs, marmalade, and sugar together.

  2. Add the eggs and combine well.

  3. Let the mixture stand for 1 hour.

Steam and serve

  1. Butter an earthenware mold.

  2. Pour the mixture into the mold and cover with buttered paper.

  3. Tie a cloth over the top and boil for 2 hours.

  4. When done, turn 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. Egg + sugartop 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
Provide body and absorb liquid, giving the pudding a soft, cohesive texture.
Eggs
Bind the mixture and set during cooking to give it structure.
Marmalade
Adds sweetness, citrus acidity and aroma that flavour the pudding.
Sugar
Adds sweetness and helps give the pudding a tender crumb.

The step that matters

Boiling for 2 hours. The pudding must cook steadily for the full time so the eggs set and the suet melts through. Under-cooking leaves it wet and dense, while uneven heat can make the outside tough.

“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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