Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Lemon Pudding
Ingredients
Directions
Prepare the flavouring
Wash the lemons and grate the rind onto the sugar.
Pound the cinnamon stick with the sugar in a mortar.
Combine the cinnamon-sugar mixture with the cake crumbs in a bowl.
Cut the lemons in half and strain the juice into the bowl.
Make the batter
Add the yolks of the eggs and mix well.
Stir in the cream and milk until smooth.
Whip the egg whites to stiff peaks and gently fold them into the mixture.
Bake
Line a pie dish with puff pastry.
Pour the mixture into the pie dish.
Bake in a preheated oven at 400 °F (200 °C) until set and lightly browned.
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.
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Lemon + cinnamontop 7% of all pairsSmell alikestrongCooked together7,950 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Milk + cinnamontop 10% of all pairsSmell alikemoderateCooked together12,655 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
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Lemon + milktop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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 enrich and set the custard, while whipped whites add lightness.
- Lemons
- Juice and rind add acidity and bright lemon aroma that cut the sweetness.
- Sugar
- Sweetens the pudding and helps draw oil from the lemon rind.
- Cake crumbs
- Soak up the liquid and give the pudding body and a tender texture.
- Cream
- Adds fat for a rich, smooth texture.
- Milk
- Adds moisture and liquid that the eggs set into a custard.
The step that matters
Folding in the whipped egg whites. Egg whites hold air only while whipped to stiff peaks. Folding gently keeps that air, so the pudding rises and stays light instead of deflating.
Swap the lemon
How well each one fits the dish's main ingredients (sugar, egg, cream, milk, cinnamon):
- Vanillafits better
- Raisinfits better
- Figfits better
- Lemonthe original
Fit is the average pairing score against sugar, egg, cream, milk, cinnamon. 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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