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Dessert

Marmalade Pudding

A steamed pudding made with suet, bread crumbs, brown sugar, ground rice, marmalade, egg, baking powder, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Marmalade Pudding

Ingredients

Directions

Prepare

  1. Combine the chopped suet, brown sugar, bread crumbs, and ground rice in a bowl.

  2. Beat together the marmalade and egg, then add the milk.

  3. Mix the wet ingredients into the dry ingredients until thoroughly combined.

Steam and serve

  1. Transfer the mixture into a buttered pudding mold.

  2. Steam the pudding for four 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.

  1. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

  3. Rice + orangetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Bread + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

Suet
Adds fat that keeps the pudding moist and rich as it steams.
Bread crumbs
Provide bulk and absorb liquid, giving the pudding its body.
Ground rice
Adds a fine, tender texture to the crumb.
Egg
Binds the mixture and helps it set as it cooks.
Orange marmalade
Adds sweetness, citrus aroma and a tangy flavor.
Baking powder
Releases gas during cooking so the pudding rises and lightens.

The step that matters

Steam the pudding for four hours. Steaming must stay gentle and steady so the pudding cooks through evenly without drying out. Water that boils dry or drops too low can leave the pudding dense or scorched, so the pot needs watching throughout.

Swap the orange

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

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

Fit is the average pairing score against bread, sugar, rice, 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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