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Dessert

Marmalade Pudding

A steamed pudding made with orange marmalade, breadcrumbs, beef suet, eggs, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Orange and beef work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 960 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Marmalade Pudding

Ingredients

Directions

Mix the batter

  1. In a bowl, mix the orange marmalade, breadcrumbs, salt, and beef suet.

  2. Beat the eggs and add them to the mixture along with the baking powder, then stir until well combined.

Steam and serve

  1. Transfer the mixture to a greased pudding dish.

  2. Steam for about 1 hour or until set.

  3. Serve hot.

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. Orange + beeftop 19% of all pairs
    Smell alikemoderate
    Cooked together960 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Orange + eggtop 31% of all pairs
    Smell alikelow
    Cooked together10,696 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

Orange and egg barely smell alike, yet cooks put them together in 10,696 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

Orange marmalade
Adds sweetness, orange flavour and moisture to the pudding.
Breadcrumbs
Give the pudding its body and absorb liquid to hold its shape.
Beef suet
Adds fat that keeps the pudding moist and tender as it cooks.
Eggs
Bind the mixture and set it into a firm, sliceable pudding.
Baking powder
Releases gas during cooking to lighten the pudding's texture.

The step that matters

Steaming until set. Steam heats the pudding gently and evenly, so the eggs set through without curdling or cooking dry at the edges. Too little heat leaves the centre wet; too much makes the texture dense and rubbery.

Swap the orange

How well each one fits the dish's main ingredients (beef, egg):

  1. Lemonfits better
  2. Raisinfits better
  3. Pumpkinfits better
  4. Orangethe original

Fit is the average pairing score against beef, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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