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Dessert

Orange Pudding

A custard-like dessert made with milk, sugar, flour, eggs, orange pulp, peel, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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

Make the batter

  1. Cream the butter and sugar together.

  2. Whip in the egg yolks, then add the orange pulp and grated peel.

  3. Beat the mixture for three minutes.

  4. Gradually add the milk, then the flour and egg whites alternately.

  5. Pour the mixture into a buttered mold.

Cook and serve

  1. Boil for one hour.

  2. Serve hot with jelly sauce.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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 enrich the batter and whites, beaten in, lighten it for a soft, tender texture.
Prepared flour
Provides the starch and structure that set the pudding as it cooks.
Milk
Adds moisture and loosens the batter so it cooks into a tender, custard-like crumb.
Butter
Adds richness and fat, giving the pudding a softer, more tender crumb.
Sugar
Sweetens the pudding and helps the creamed butter hold air for a lighter texture.
Oranges
Supply the citrus flavour and aroma from both the pulp and the grated peel.

The step that matters

Gradually add the milk, then the flour and egg whites alternately. Adding liquid and dry ingredients gradually keeps the batter smooth without lumps. Folding in the whipped whites last, in alternating portions, preserves the air they hold so the pudding stays light rather than dense.

Swap the orange

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

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

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