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Dessert

Marmalade Pudding

A steamed pudding made with bread crumbs, marmalade, milk, butter, sugar, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Marmalade Pudding

Ingredients

Directions

Make the mixture

  1. Warm the milk and pour it over the bread crumbs.

  2. Add the sugar and marmalade.

  3. When cool, mix in the beaten egg and melted butter.

Steam and serve

  1. Turn the mixture into a well-greased basin and cover with greased paper.

  2. Steam for one hour.

  3. Let it stand for a few minutes, then turn out and 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bread crumbs
Provide the bulk and structure that soak up the warm milk and hold the pudding together.
Milk
Softens the crumbs and supplies moisture so the pudding steams up tender.
Egg
Binds the mixture and helps it set into a light, sliceable pudding when cooked.
Butter
Adds fat for richness and a softer, more tender crumb.
Caster sugar
Adds sweetness and helps balance the sharpness of the marmalade.
Marmalade
Adds sweetness, citrus acidity and a bright flavour that runs through the pudding.

The step that matters

Let the mixture cool before adding the egg. Adding beaten egg to a very hot mixture can scramble it, leaving lumps and an uneven texture. Cooling first lets the egg blend in smoothly so the pudding sets evenly when steamed.

“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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