Name: Baked Marmalade Pudding
Ingredients: 4 Eggs; 3 oz Butter (⅜ cup); 2 tablespoons Sugar; 1 tablespoon Flour; 4 cups Marmalade; Puff pastry; Almonds

Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Baked 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

Preheat the oven to 350°F (175°C).
Line a pie dish with puff pastry and partially bake it.
Blanch the almonds and brown half of them in the oven.

Make the filling

Cream the butter and sugar together.
Add the flour, then mix in the marmalade.
Whip the eggs and fold them into the mixture.

Bake and serve

Pour the mixture into the pie dish and bake for 1 hour.
Garnish the top of the pudding with the browned and unbrowned almonds alternately.

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.

Flour + almondtop 5% of all pairs

Smell alikemoderate

Cooked together8,673 recipes

Shared aroma: isobutyraldehyde (malty, green).
Butter + almondtop 11% of all pairs

Smell alikemoderate

Cooked together9,245 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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: Whipped eggs add structure and lift, helping the pudding set as it bakes.
Butter: Creamed with sugar, it adds richness and a tender texture to the filling.
Sugar: Creamed with butter, it adds sweetness and helps give the filling a light body.
Flour: Thickens the filling slightly so it holds its shape when baked.
Marmalade: Provides the main flavour, sweetness and acidity, and moisture for the filling.

“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.