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Dessert

Marmalade Pudding

A baked pudding made with jam, manna kroup, almonds, milk, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Almond and milk are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,800 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Marmalade Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Blanch and pound the almonds in a mortar.

  3. Mix the almonds with the manna kroup.

Make the pudding

  1. Pour 1 pint of boiling milk over the mixture and let it steep for about 1 hour.

  2. When nearly cold, add sugar and the well-beaten eggs; mix well.

  3. Put the pudding mixture into a buttered dish.

  4. Bake for 1 hour.

Serve

  1. Serve cold, with a little sifted sugar sprinkled over.

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. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the pudding and set it into a firm, sliceable custard when baked.
Manna kroup
Thickens the milk into a soft, spoonable body as it steeps and cooks.
Milk
Provides the liquid that softens the manna kroup and gives the pudding its creamy texture.
Sugar
Sweetens the pudding and balances the bitterness of the almonds.
Bitter almonds
Add a distinct nutty, aromatic flavour to the pudding.

The step that matters

Letting the milk steep before adding eggs. Eggs added while the mixture is still hot can scramble, and the custard will set unevenly. Adding them only when the mixture is nearly cold keeps the egg proteins smooth and lets them set gently in the oven.

Swap the almond

How well each one fits the dish's main ingredients (milk, sugar, egg):

  1. Pecansfits about as well
  2. Almondthe original
  3. Cocoafits about as well
  4. Walnutfits about as well

Fit is the average pairing score against milk, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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