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Dessert

Orange Pudding

A custard-like dessert made with butter, sugar, eggs, orange rind, lemon, brandy, wine, baked in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Orange Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. Cream together the butter and sugar until light and fluffy.

  2. Add the brandy, wine, and beaten eggs, mixing well.

  3. Peel the oranges and boil the rind until tender.

  4. Beat the boiled rind in a mortar and squeeze in the juice.

  5. Add the rind and juice of the lemon.

  6. Combine all ingredients and pour into a pie crust.

Bake

  1. Bake at 350°F (175°C) until set.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Brandy + winetop 9% of all pairs
    Smell alikemoderate
    Cooked together2,427 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Wine + orangetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,046 recipes

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

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

What each ingredient does

Butter
Creamed with sugar to trap air, giving the filling a light, rich body.
Sugar
Sweetens the filling and helps cream with the butter to create a light texture.
Eggs
Beaten in to bind the filling and set it into a firm custard when baked.
Oranges
Provide citrus flavour and aroma from the rind and juice.
Brandy
Adds aromatic depth and flavour to the filling.

The step that matters

Bake at 350°F (175°C) until set.. Eggs set through gentle heat; overbaking can make the filling curdle, weep, or turn rubbery, while underbaking leaves it runny in the center.

Swap the orange

How well each one fits the dish's main ingredients (butter, sugar, brandy, wine, egg, lemon):

  1. Vanillafits about as well
  2. Figfits about as well
  3. Apricotfits about as well
  4. Orangethe original

Fit is the average pairing score against butter, sugar, brandy, wine, egg, lemon. 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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