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Dessert

Marmalade Pudding

A steamed pudding made with eggs, flour, butter, sugar, marmalade, and bicarbonate of soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Marmalade Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Preheat a steamer.

  2. In a bowl, cream the butter and sugar together.

  3. Add the flour, marmalade, and bicarbonate of soda, mixing well.

Make and steam the pudding

  1. Whip the egg whites until stiff peaks form, then gently fold them into the mixture.

  2. Pour the mixture into a greased pudding mold.

  3. Steam for 1 hour.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter 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 whites trap air, giving the pudding a light, airy structure as it sets.
Butter
Creamed with sugar, it traps air and adds richness and a tender crumb.
Flour
Forms the structure that holds the pudding together as it cooks.
Bicarbonate of soda
Reacts with the acidity in the marmalade to produce gas, helping the pudding rise.
Marmalade
Adds sweetness, citrus flavour and some acidity that activates the bicarbonate of soda.

The step that matters

Folding in the whipped egg whites. Folding gently keeps the air in the whites. Stirring or deflating them hard would lose the lift that makes the pudding light.

“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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