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Dessert

Marmalade Pudding

A steamed pudding made with breadcrumbs, marmalade, beef suet, flour, egg, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Marmalade Pudding

Ingredients

Directions

Prepare the batter

  1. In a basin, combine chopped suet, flour, and breadcrumbs.

  2. Beat the egg and add it to the marmalade.

  3. Pour the marmalade mixture into the dry ingredients and mix thoroughly.

Steam

  1. Pour the mixture into a greased basin and cover with greased paper.

  2. Steam for 2 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Breadcrumbs
Provide bulk and body, soaking up moisture to give the pudding its structure.
Marmalade
Adds sweetness, acidity and a bright citrus aroma to the pudding.
Beef suet
Adds fat that keeps the pudding moist and tender as it steams.
Flour
Helps bind the mixture and gives it structure as it cooks.
Egg
Binds the ingredients together and adds richness to the batter.

The step that matters

Mix thoroughly. The marmalade mixture must be evenly combined with the dry ingredients so the suet and flour are distributed throughout. Uneven mixing can leave dry or dense pockets in the steamed pudding.

“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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