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Dessert

Marmalade Pudding

A steamed pudding made with flour, breadcrumbs, suet, marmalade, sugar, baking soda, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Marmalade Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. In a basin, combine the chopped suet, flour, bread crumbs, sugar, baking soda, and marmalade.

  2. Mix in a little milk until the mixture is not very moist.

  3. Grease a bowl and pour the pudding mixture into it.

Steam

  1. Cover with greased paper and steam for 2 hours.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour
Forms the main structure of the pudding as it cooks and sets.
Bread crumbs
Absorb moisture and add body, giving the pudding a light, tender texture.
Suet
Adds richness and fat, keeping the pudding moist and tender while it steams.
Baking soda
Reacts with the acidic marmalade to help the pudding rise and lighten.
Marmalade
Supplies sweetness, citrus flavour and acidity that flavour the pudding.

The step that matters

Adding the milk. Too much milk makes the mixture wet and heavy, so the pudding turns dense and soggy. The mixture should be only slightly moist, so add milk gradually and stop once it holds together.

“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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