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Dessert

Orange Pudding

A baked pudding of orange rind and juice, butter, sugar, wine, brandy and eggs, finished with a puff-paste border.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Butter and biscuit are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,009 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Orange Pudding

Ingredients

Directions

Prepare the filling

  1. Grate the yellow part of the rind.

  2. Squeeze the juice of two large, smooth, deep-coloured oranges.

  3. Stir half a pound of butter and half a pound of powdered white sugar together to a cream.

  4. Add a wine-glass of mixed wine and brandy to the creamed mixture.

  5. Beat six eggs very light.

  6. Stir the eggs gradually into the mixture.

  7. Optionally, add a grated Naples biscuit or two finger biscuits to the mixture.

Bake and serve

  1. Put the mixture into a buttered dish with a broad edge.

  2. Lay a border of neatly notched puff-paste round the edge of the dish.

  3. Bake it half an hour.

  4. When cool, grate white sugar over it.

Nutrition, whole recipe (rough)

395Calories
10 gProtein
24 gFat
35 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Biscuit1 medium (45g)166
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

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

By Eliza Leslie. 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. Butter + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Sugar + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together1,874 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Butter
Creams with sugar to give the pudding a rich, tender body.
Powdered white sugar
Creams with butter and adds sweetness, and its surface sugar finishes the pudding.
Eggs
Set during baking to give the pudding its structure and custardy texture.
Oranges (in the method)
Juice and rind add bright citrus acidity and aroma to the filling.

The step that matters

Stirring the eggs gradually into the mixture. Adding eggs slowly and mixing well keeps the butter and sugar emulsified, so the batter stays smooth instead of curdling.

“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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