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Dessert

Marmalade Pudding

A steamed pudding made with sugar, suet, bread crumbs, marmalade, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Marmalade Pudding

Ingredients

Directions

Make the batter

  1. Mix the sugar, chopped suet, bread crumbs, and marmalade in a bowl.

  2. Add the beaten eggs and mix well.

  3. Transfer the mixture into a buttered mold.

Steam and serve

  1. Steam the pudding for 3 hours.

  2. Serve with brown sauce.

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 + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Sugar + breadtop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

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

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

What each ingredient does

Sugar
Adds sweetness and helps give the pudding a tender, moist crumb.
Suet
Adds fat that keeps the pudding moist and rich as it steams.
Bread crumbs
Provide the bulk and light structure that holds the pudding together.
Marmalade
Adds sweetness, citrus acidity and a bright flavour throughout the pudding.
Eggs
Bind the mixture and help it set firm as it cooks.

“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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