Skip to main content
Dessert

Nutrina Marmalade Pudding

A steamed pudding made with nutria, suet, flour, marmalade, sugar, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Nutrina Marmalade Pudding

Ingredients

Directions

Prepare

  1. Sift the flour and sugar together.

  2. Chop the suet and add it to the dry ingredients.

Make and steam the pudding

  1. Mix in the marmalade and enough milk to form a batter.

  2. Stir well and pour into a buttered mold.

  3. Steam for 30 minutes.

Serve

  1. Serve with milk or cream.

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 + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, 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
Provides the starch structure that holds the pudding together as it steams.
Suet
Adds fat that keeps the pudding moist and tender while it cooks.
Marmalade
Adds sweetness, acidity and citrus flavor, and moisture to the batter.
Sugar
Adds sweetness and helps give the pudding a softer, more tender crumb.

The step that matters

Adding the milk to form the batter. Flour needs enough liquid to hydrate and set. Too little milk leaves the pudding dry and crumbly, while too much makes it heavy and dense after steaming.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes