Why it works: Sugar and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Marmalade Pudding
Ingredients
Directions
Make the batter
In a bowl, combine breadcrumbs, sugar, marmalade, baking soda, and suet.
Add enough sour milk to mix the ingredients into a batter.
Cook
Pour the mixture into a pudding mold.
Boil or steam for 2 hours.
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.
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 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
- Breadcrumbs
- Provide the bulk and body that hold the pudding together.
- Marmalade
- Adds sweetness, citrus flavor, and moisture to the batter.
- Suet
- Adds fat that keeps the pudding moist and tender as it cooks.
- Baking soda
- Reacts with the acidic sour milk to produce gas that lightens the pudding.
- Sour milk
- Supplies moisture and acidity that activates the baking soda.
The step that matters
Boil or steam for 2 hours. The pudding must cook gently and steadily for the full time so the batter sets through and the leavening has time to work. Letting the water boil too hard or run dry can leave the pudding unevenly cooked or dense.
“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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