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 ↓
Rich Pudding
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the filling
In a saucepan, combine the butter, sugar, marmalade, and beaten eggs.
Stir continuously until warmed, but do not allow to boil.
Bake
Pour the mixture into a dish lined with puff pastry.
Bake in a moderate oven at 350°F (175°C) until set.
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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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Adds richness and fat, giving the filling a smooth, tender texture.
- Sugar
- Sweetens the filling and helps it set with a soft, even texture.
- Marmalade
- Adds fruity sweetness and acidity, plus flavour and a hint of bitterness.
- Eggs
- Provide structure, so the filling thickens and sets when baked.
The step that matters
Warm the mixture without boiling. Eggs thicken with gentle heat but curdle and turn grainy if they boil. Stirring constantly and keeping the heat low spreads the heat evenly and keeps the filling smooth.
“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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