Name: Marmalade Pudding
Ingredients: 3 tablespoons marmalade (orange or pear); ½ teaspoon baking soda; 1½ cups flour

Why it works: Orange and flour are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 6,821 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Marmalade Pudding

Ingredients

3 tablespoons marmalade (orange or pear)
½ teaspoon baking soda
1½ cups flour

Directions

In a bowl, combine the marmalade, baking soda, and flour, and mix until well combined.
Transfer the mixture to a greased pudding mold.
Steam for 2 hours.

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.

Orange + flourtop 21% of all pairs

Smell alikemoderate

Cooked together6,821 recipes

Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Marmalade: Adds sweetness, moisture, and citrus flavour to the batter.
Baking soda: Reacts with the acidity in the marmalade to produce gas that lightens the pudding.
Flour: Provides the structure that holds the pudding together as it 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.