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Dessert

Marmalade Custard Pudding

A custard pudding made with milk, eggs, breadcrumbs, butter, sugar, and marmalade, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Marmalade Custard Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the custard

  1. Beat the butter and sugar together.

  2. Add the beaten egg yolks, milk, and breadcrumbs.

  3. Fold in the beaten egg whites gently.

Layer and bake

  1. Layer the mixture in a well-buttered dish, spreading marmalade between layers.

  2. Ensure the custard mixture is on top.

  3. Bake at 350°F (175°C) for about 45 minutes.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar 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
Set the custard and add structure as the pudding cooks.
Breadcrumbs
Soak up the milk and give the pudding body and a soft texture.
Milk
Provides the liquid that the eggs set into a custard.
Marmalade
Adds sweetness, tang and aroma between the layers.
Butter
Adds richness and keeps the creamed mixture tender.

The step that matters

Fold in the beaten egg whites gently. Egg whites hold air that gives the pudding lift. Stirring them vigorously knocks out the air, leaving a denser, heavier result.

“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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