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Dessert

Jelly Puddings

A baked pudding made from stale crumbs, milk, eggs, baking soda, and sweet jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Biscuit and cream are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,235 recipes. Both carry octanal, which smells fat, soap. The science ↓

Jelly Puddings

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Scald the milk and pour it over the crumbs.

  2. Beat the mixture until half cold.

  3. Stir in the beaten egg yolks.

  4. Stir in the egg whites.

  5. Stir in the baking soda dissolved in boiling water.

Bake and fill

  1. Fill large cups half full with the batter.

  2. Bake in a 400°F (200°C) oven for 30 minutes.

  3. Turn out the puddings quickly.

  4. Make an incision in the side of each with a sharp knife.

  5. Pull the incision partly open.

  6. Fill with a generous spoonful of the conserve.

  7. Pinch the edges to close.

  8. Serve warm with sweetened cream.

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. Biscuit + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,235 recipes

    Shared aroma: octanal (fat, soap).

  2. Biscuit + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together1,332 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Stale biscuit or bread crumbs
Provide the bulk and structure that the batter sets around.
Milk
Moistens the crumbs and gives the batter a soft, tender body.
Eggs
Bind the batter and set during baking to give a light, custard-like crumb.
Baking soda
Reacts with the batter to help it rise and lighten as it bakes.
Jelly, jam, or marmalade
Adds sweetness and fruity flavour to the filling inside each pudding.

The step that matters

Stir in the baking soda dissolved in boiling water. Baking soda needs an acid in the batter to release gas efficiently. Adding it dissolved and then baking promptly keeps the rise steady. Delay lets the gas escape before the batter sets.

“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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