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Dessert

Golden Pudding

A steamed pudding made from bread crumbs, suet, marmalade, sugar, eggs, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Golden Pudding

Ingredients

Directions

Prepare the batter

  1. Mix the bread crumbs, suet, sugar, and a good pinch of salt together.

  2. Beat the eggs, then add the marmalade and enough milk to create a batter.

  3. Stir the wet mixture into the dry ingredients until well combined.

Steam and serve

  1. Pour the mixture into a greased mold or basin.

  2. Cover with greased paper and steam for 2 to 2½ hours.

  3. Serve with cornflour, marmalade, or another suitable sauce.

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 + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Sugar + milktop 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).

Sugar and milk 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 mixture and help it set into a firm, sliceable pudding as it steams.
Bread crumbs
Provide the bulk and structure that hold the pudding together after steaming.
Suet
Adds fat that keeps the pudding moist and rich as it steams.
Marmalade
Adds sweetness and a bright, bitter-citrus flavour throughout the pudding.

The step that matters

Steaming the pudding. The mold must be covered tightly and kept at a steady simmer for the full 2 to 2½ hours. Steam keeps the pudding moist and cooks the eggs and crumbs evenly. If the water boils dry or the pudding is left uncovered, it can dry out and turn heavy.

“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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