Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓
Golden Pudding
Ingredients
Directions
Prepare the batter
Mix the bread crumbs, suet, sugar, and salt together in a bowl.
Beat the eggs in a separate bowl, then add the marmalade and enough milk to make a smooth mixture.
Stir the egg mixture into the dry ingredients until well combined.
Steam and serve
Pour the mixture into a greased mold or basin and cover with greased paper.
Steam for 2 to 2½ hours.
Serve with cornflour, marmalade, or another suitable sauce.
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.
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Bread + milktop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
- Eggs
- Bind the mixture and help it set into a firm, sliceable pudding as it steams.
- Bread crumbs
- Provide the bulk and absorb the liquid to form the pudding's body.
- Suet
- Adds fat that keeps the pudding moist and rich as it cooks.
- Marmalade
- Adds sweetness and a bitter citrus aroma that flavours the pudding.
The step that matters
Steaming for the full time. Steaming gently and for the full 2 to 2½ hours lets the egg set through the dense crumb and suet mixture. Cutting the time short can leave the centre wet and loose.
“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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