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Dessert

Baked Orange Pudding

A custard pudding baked with oranges, milk, eggs, and sugar.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 10 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Baked Orange Pudding

4 persons

Ingredients

Directions

Make the mixture

  1. Bruise the stale sponge cake or bruised ratafias into fine crumbs.

  2. Pour boiling milk over the crumbs.

  3. Rub the rinds of two oranges on sugar and add them to the mixture.

  4. Add the juice of the remaining oranges.

  5. Beat the eggs and stir them into the mixture, sweetening to taste.

Bake and serve

  1. Line a pie dish with puff pastry and pour the mixture into it.

  2. Bake for more than half an hour.

  3. Turn the pudding out of the dish, sprinkle sifted sugar over it, and serve.

Nutrition, whole recipe (rough)

744Calories
28 gProtein
15 gFat
123 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Orange1 medium (131g)62

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + orangetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Orange + flourtop 21% of all pairs
    Smell alikemoderate
    Cooked together6,821 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Beaten into the mixture to set the pudding and give it body as it bakes.
Milk
Softens the crumbs and forms the liquid base that becomes the custard.
Oranges
Supply the juice and rind that give the pudding its citrus aroma and tang.
Sponge cake (in the method)
Crumbs soaked in hot milk that give the pudding its soft, absorbent body.

The step that matters

Baking the pudding. Egg proteins set as the custard heats, so baking too long can make the pudding dry, rubbery or curdled. Check that it is set but still tender before turning it out.

Swap the orange

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

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

Fit is the average pairing score against milk, egg, flour. 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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