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Dessert

Marmalade Pudding

A baked pudding made with flour, sugar, butter, eggs, marmalade, and baking 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

Make the batter

  1. In a bowl, combine flour, sugar, butter, marmalade, egg yolks, and baking soda.

  2. Mix well until combined.

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

  4. Pour the batter into a buttered mold.

Cook and serve

  1. Boil for 1 hour.

  2. Serve with sweet sauce.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 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

Flour
Provides the structure that holds the pudding together as it cooks.
Sugar
Adds sweetness and helps give the pudding a tender crumb.
Butter
Adds fat for richness and a soft, tender texture.
Eggs
Add structure and richness, and the whipped whites add lightness.
Marmalade
Adds sweetness, citrus aroma and flavour to the pudding.
Baking soda
Leavens the batter so the pudding rises and becomes light.

The step that matters

Folding in the whipped egg whites. The whites hold air bubbles that lighten the batter and help it rise. Stirring vigorously or folding too long deflates them, leaving a dense pudding. Fold gently, just until no white streaks remain.

“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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