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Dessert

Lemon Pudding

A baked lemon pudding made with butter, lemon, crackers, wine, eggs, cream, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Lemon Pudding

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the filling

  1. Cream the butter with the lemon peel and juice.

  2. Crush the rolled crackers and add to the mixture.

  3. In a separate bowl, beat the eggs and mix in the wine.

  4. Combine the egg mixture with the butter mixture.

  5. Stir in the cream or milk and sugar to taste.

Bake

  1. Pour into a baking dish and bake 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Lemon + winetop 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. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

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

What each ingredient does

Butter
Adds richness and a tender, smooth texture to the pudding.
Eggs
Set during baking to give the pudding its structure.
Cream or milk
Adds moisture and softness, making the pudding creamy.
Rolled crackers
Crumbs soak up liquid and add body to the mixture.
Lemons
Juice and peel provide the bright, acidic lemon flavour.

The step that matters

Bake until set. Egg proteins coagulate as they heat, so the pudding firms up only when baked long enough. Underbaking leaves it loose; overbaking can make it curdled or dry.

Swap the lemon

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Raspberryfits about as well
  4. Lemonthe original

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