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Dessert

Marmalade Pudding

A custard-like pudding made with milk, bread crumbs, sugar, eggs, marmalade, and garnished with raisins or dried cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and bread 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 ↓

Marmalade Pudding

Ingredients

Directions

Make the batter

  1. Boil the milk and pour it over the bread crumbs.

  2. Whisk the eggs with the sugar for 5 minutes.

  3. Blend all the ingredients together.

Prepare and cook

  1. Prepare the mold before whisking the eggs.

  2. Pour the mixture into the mold and boil for 2 hours.

Serve

  1. Serve with Sweet 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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

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

  4. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

  5. Bread + raisintop 17% of all pairs
    Smell alikemoderate
    Cooked together2,111 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Milk
Softens the bread crumbs and provides the liquid that gives the pudding its moisture.
Bread crumbs
Soak up the milk and form the body of the pudding.
Eggs
Set with heat to give the pudding its firm, custard-like structure.
Castor sugar
Adds sweetness and helps soften the set texture.
Marmalade
Adds citrus flavour, bright acidity and aroma.

The step that matters

Pour into the mold and boil for 2 hours. Eggs set into a custard as they heat. A steady, gentle boil lets them cook evenly and keeps the texture soft, while overly vigorous heat can tighten the egg proteins and make the pudding spongy or watery.

Swap the raisin

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

  1. Vanillafits better
  2. Figfits better
  3. Datesfits about as well
  4. Raisinthe original

Fit is the average pairing score against milk, bread, sugar, egg. 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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