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Dessert

Marmalade Pudding

A steamed pudding made with eggs, sugar, butter, marmalade, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour 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

Ingredients

Directions

Make the batter

  1. Beat the butter and sugar together until creamy.

  2. Add the eggs one at a time, mixing well after each addition.

  3. Stir in the marmalade, then gradually add the flour.

  4. Beat the mixture for 10 minutes.

Steam and serve

  1. Pour into a well-buttered mold and steam for 3 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 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).

Butter and flour 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

Eggs
Bind the batter and add structure as they set during steaming.
Butter
Adds richness and a tender texture to the pudding.
Sugar
Sweetens the pudding and helps create a light, creamed base.
Flour
Provides the structure that holds the pudding together once cooked.
Marmalade
Adds sweetness, acidity and citrus flavour to the pudding.

The step that matters

Beating the creamed butter and sugar. Beating air into the butter and sugar creates a light base; under-creaming leaves a dense pudding, while adding eggs too quickly can curdle the mixture.

“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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