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Dessert

Marmalade Puddings

A steamed pudding made with suet, bread crumbs, sugar, orange marmalade, eggs, and raisins, served with a butter‑sugar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 Puddings

Ingredients

Directions

Make the pudding

  1. Mix the suet, bread-crumbs, sugar, orange marmalade, and eggs together.

  2. Pour the mixture into a mold and lay a few raisins at the bottom.

  3. Boil the pudding for four hours.

Make the sauce

  1. Beat the butter and white sugar together until creamy.

  2. Flavor the sauce with brandy or lemon.

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. Raisin + brandytop 13% of all pairs
    Smell alikemoderate
    Cooked together2,768 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Orange + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together1,684 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  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
Melts during cooking to add richness and a moist, tender crumb.
Grated bread-crumbs
Provides bulk and absorbs fat and liquid to give the pudding its body.
Eggs
Bind the mixture and set as it cooks, giving the pudding structure.
Orange marmalade
Adds sweetness, citrus acidity and aroma that run through the pudding.
Butter
Adds fat and richness to the sauce, making it smooth and creamy.

The step that matters

Boil the pudding for four hours. Long, steady boiling cooks the egg and crumb mixture gently through to a firm, moist set. If the heat drops, the pudding may turn heavy or stay undercooked in the middle.

Swap the orange

How well each one fits the dish's main ingredients (bread, sugar, egg, raisin, butter, brandy):

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

Fit is the average pairing score against bread, sugar, egg, raisin, butter, brandy. 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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