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Dessert

Jubilee Pudding

A steamed cake made with eggs, butter, sugar, flour, lemon rind, baking powder, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Jubilee Pudding

Ingredients

Directions

Make the batter

  1. Beat the butter until creamy.

  2. Mix in the sugar, lemon rind, and thoroughly whisked eggs.

  3. Add the flour. Mix well.

  4. Add the baking powder.

Steam and serve

  1. Pour the mixture into a buttered basin.

  2. Steam for two hours.

  3. Serve with lemon 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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
Set during cooking to give the pudding its structure and some richness.
Butter
Adds fat that makes the pudding tender and rich-tasting.
Sugar
Adds sweetness and helps give a soft, tender crumb.
Flour
Forms the main structure that holds the pudding together as it sets.
Baking powder
Releases gas once wet, helping the pudding rise and become light.
Lemon rind
Adds bright citrus aroma that flavours the pudding.

The step that matters

Add the baking powder last. Baking powder starts releasing gas as soon as it meets moisture, so it should be mixed in gently at the end and the batter put into the basin without delay. Overmixing knocks out gas and makes the pudding heavy.

Swap the lemon

How well each one fits the dish's main ingredients (egg, butter, sugar, flour, milk):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against egg, butter, sugar, flour, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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