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Dessert

Marmalade Pudding

A boiled pudding made with breadcrumbs, suet, marmalade, sugar, eggs, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Marmalade Pudding

Ingredients

Directions

Mix

  1. In a basin, combine breadcrumbs, suet, marmalade, and sugar, and stir the ingredients well together.

  2. Beat the eggs and add them to the mixture.

  3. Add enough milk to mix the pudding well.

Steam and serve

  1. Pour the mixture into a buttered basin or mold.

  2. Boil for two 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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
Bind the mixture and help it set firm as it cooks.
Breadcrumbs
Provide bulk and absorb moisture to give the pudding body.
Suet
Adds fat that keeps the pudding moist and rich in texture.
Marmalade
Adds sweetness, acidity and citrus aroma to the pudding.
Sugar
Adds sweetness and helps give the pudding a tender crumb.

“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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