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Dessert

Orange Pudding

A baked citrus pudding made with orange and lime zest and juice, butter, sugar, eggs, brandy, wine, rose water, flour, and puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Orange and lime match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 937 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Orange Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Make the filling

  1. Grate the zest of the orange and lime into a bowl and squeeze in their juice, removing the seeds.

  2. In a separate bowl, cream together the softened butter and powdered sugar.

  3. Beat the eggs until light and fluffy, then gradually mix them into the butter and sugar mixture.

  4. Add the brandy, wine, and rose water, followed by the orange and lime mixture.

Prepare the crust

  1. Prepare a sheet of puff pastry using the flour and fresh butter, then spread it in a pudding pan.

  2. Trim and notch the edges of the pastry, then pour in the orange mixture.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) for about 30 minutes.

  2. Grate loaf sugar over the pudding before serving.

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 + limetop 4% of all pairs
    Smell alikestrong
    Cooked together937 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  3. Orange + rosetop 10% of all pairs
    Smell alikelow
    Cooked together876 recipes

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

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

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

  5. Orange + winetop 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

Eggs
Set the custard-like filling and add richness and structure as they cook.
Butter
Adds richness and a tender texture to the filling.
Powdered sugar
Sweetens the filling and dissolves smoothly into the creamed butter.
All-purpose flour
Forms the structure of the puff pastry base that holds the filling.
Orange
Provides the main citrus aroma, flavour and acidity in the filling.

The step that matters

Trim and notch the edges of the pastry, then pour in the orange mixture.. Pouring the wet filling into a pastry that is not sealed at the edges can let liquid seep out and soften the crust. Trimming and notching the rim helps it hold its shape and seal as it bakes.

Swap the lime

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

  1. Vanillafits better
  2. Lemonfits better
  3. Figfits better
  4. Limethe original

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