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Dessert

Rich Pudding

A buttery, sweet pudding made with butter, sugar, marmalade, and eggs.

From an old cookbook · modernised transcription
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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 ↓

Rich Pudding

Ingredients

Directions

Make the filling

  1. In a saucepan, combine the butter, sugar, marmalade, and beaten eggs.

  2. Stir the mixture continuously until it is thoroughly warmed, but do not let it boil.

Bake

  1. Pour the mixture into a dish lined with puff pastry and bake.

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).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked 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 a tender, silky texture to the filling.
Sugar
Adds sweetness and helps balance the sharpness of the marmalade.
Marmalade
Adds fruity sweetness, acidity and aroma to the filling.
Eggs
Set during baking to give the filling its body and structure.

The step that matters

Stir the mixture continuously without letting it boil. Eggs thicken gently when heated slowly and evenly. If the mixture boils or overheats in spots, the eggs can scramble and curdle, leaving a grainy rather than smooth 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.

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