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Dessert

Marmalade Pudding, Baked

A baked pudding made with marmalade, eggs, butter, sugar, flour, breadcrumbs, and short crust pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Marmalade Pudding, Baked

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

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

Make the batter

  1. Cream the butter and sugar together until smooth.

  2. Add the eggs and beat well.

  3. Gently stir in the marmalade, flour, and breadcrumbs.

Bake and serve

  1. Pour the mixture into a pie dish lined with short crust pastry.

  2. Bake in a moderate oven at 350°F (175°C) for about 40 to 45 minutes.

  3. Dredge with caster sugar before serving.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 batter and help it set into a light, sponge-like structure as it bakes.
Butter
Adds richness and tenderness, and carries flavour through the creamed batter.
Flour
Provides the structure that holds the pudding together as the eggs set.
Marmalade
Adds sweetness, bitter citrus flavour, and moisture to the sponge.
Breadcrumbs
Soak up liquid and add body, keeping the pudding soft and moist.
Sugar
Sweetens the batter and helps create a smooth, aerated creamed base.

The step that matters

Creaming the butter and sugar until smooth. Beating air into softened butter and sugar creates tiny air pockets that help the pudding rise and turn light. Under-creamed butter leaves a dense, heavy texture.

“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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