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Dessert

Jumble Pudding

A steamed pudding made with jumbles, eggs, milk, and ginger essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Jumble Pudding

Ingredients

Directions

Prepare

  1. Break the jumbles into convenient pieces.

  2. Place them lightly in a mould.

Make the custard

  1. In a bowl, mix the egg yolks, whole eggs, milk, and essence of ginger.

  2. Pour the cold custard over the jumbles in the mould.

Steam and serve

  1. Steam the pudding until set.

  2. Serve with 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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + gingertop 19% of all pairs
    Smell alikemoderate
    Cooked together4,519 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  3. Egg + gingertop 33% of all pairs
    Smell alikelow
    Cooked together7,337 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Jumbles
Form the pudding's base and soak up the custard as it sets.
Egg yolks
Enrich the custard and help it set firm and smooth when steamed.
Whole eggs
Provide the protein that sets the custard into a sliceable pudding.
Milk
Forms the liquid base of the custard and keeps the pudding moist.

The step that matters

Steam the pudding until set. Egg proteins set gently at moderate heat. Overcooking makes the custard rubbery and watery, and it can curdle, so check for firmness rather than running the steamer longer than needed.

Swap the ginger

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

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Dillfits better
  4. Gingerthe original

Fit is the average pairing score against egg, 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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