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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. Put the bread crumbs into a basin.

  2. Mix in the minced suet, marmalade, and sugar.

  3. Stir all ingredients well together.

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

  5. Once well mixed, pour into a buttered mold or basin.

Boil and serve

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

  2. When turned out, sprinkle a little sifted sugar over the top 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
Provides the bulk and body that holds the pudding together.
Suet
Adds fat that keeps the pudding moist and rich as it cooks.
Marmalade
Adds sweetness and a bright, slightly bitter citrus flavour.
Sugar
Adds sweetness and helps the pudding brown lightly on the surface.
Eggs
Bind the mixture and help it set firm as it cooks.

The step that matters

Beating the eggs until frothy. Whipping air into the eggs gives the pudding lightness, and folding them in evenly ensures the mixture sets uniformly rather than in dense pockets.

“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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