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Dessert

Orange Pudding

A baked orange pudding topped with meringue and served with orange sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. 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.

Prepare the oranges

  1. Slice the oranges and sweeten with 3 tablespoons of sugar.

  2. Place the sliced oranges in the bottom of a well-buttered pudding dish.

Make and bake the pudding

  1. In a bowl, mix 1 cup of sugar, 1 cup of milk, 2 tablespoons of butter, 3 egg yolks, 2 cups of flour, and 2 teaspoons of baking powder.

  2. Pour the mixture over the oranges.

  3. Bake in a 350°F (175°C) oven.

  4. Once done, invert the pudding onto another dish.

Top and serve

  1. Beat the 3 egg whites with 3 tablespoons of sugar until stiff peaks form.

  2. Spread the meringue over the pudding.

  3. Brown the meringue in the oven.

  4. Serve with a sauce made from the juice of 1 orange.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Yolks bind the batter and add richness; whites whipped with sugar form the meringue topping.
Flour
Provides the structure that holds the pudding together after baking.
Baking powder
Releases gas during baking so the pudding rises and becomes light.
Milk
Adds moisture and helps form a tender, pourable batter.
Butter
Adds fat for richness and a softer crumb.
Oranges
Provide acidity and citrus aroma, and their juice flavours the sauce.

The step that matters

Beat the egg whites to stiff peaks. Egg whites whipped with sugar trap air and hold their shape only when fully stiff. Under-beaten whites slump on the pudding, while over-beaten whites turn grainy and weep.

Swap the orange

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

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

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