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Dessert

Baked Marmalade Pudding

A baked pudding made with butter, egg yolks, marmalade, and puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Baked Marmalade Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Line a buttered shallow dish with puff pastry.

Make and bake

  1. Beat together the warmed butter, egg yolks, and marmalade until well combined.

  2. Pour the mixture into the prepared dish.

  3. Bake in the oven until set.

Serve

  1. Serve warm.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Butter
Adds richness and a tender, moist texture to the custard-like filling.
Egg yolks
Set during baking to give the pudding its firm, creamy body.
Marmalade
Provides sweetness, bright acidity, and citrus aroma to the filling.
Puff pastry
Forms a flaky, crisp base that holds the filling in the dish.

The step that matters

Bake until set. Egg yolks set as they heat, and overbaking makes them curdle and turn grainy or rubbery. Pull the pudding once the centre is just firm, since it keeps setting as it cools.

“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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