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Dessert

Orange Marmalade Pudding

A baked pudding made with eggs, flour, sugar, butter, baking soda, milk, and orange marmalade.

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 ↓

Orange Marmalade Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat oven to 350°F (175°C).

  2. Dissolve baking soda in milk.

Make the batter

  1. Cream butter and sugar.

  2. Add egg yolks and orange marmalade to butter mixture and mix well.

  3. Fold in flour and dissolved baking soda.

  4. Beat egg whites until stiff peaks form, then gently fold them into batter.

Bake

  1. Pour mixture into mold and bake for 1 hour or until set.

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. Flour + buttertop 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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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
Yolks enrich the batter, and whipped whites add lift and a light, airy structure.
All-purpose flour
Provides structure that sets the pudding as it bakes.
Granulated sugar
Creams with the butter for a tender texture and adds sweetness.
Unsalted butter
Adds fat for richness and a tender crumb.
Baking soda
Reacts with the batter to help it rise and lighten.
Orange marmalade
Adds sweetness, orange aroma, and moisture to the batter.

The step that matters

Folding in the egg whites. Whipped whites hold air that gives the pudding its lift. Folding gently keeps that air in; stirring vigorously deflates the foam and makes the pudding dense.

Swap the orange

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

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

Fit is the average pairing score against egg, flour, sugar, butter, 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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