Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Rolled Pudding
Ingredients
Directions
Prepare the filling
Roll out the puff paste or suet crust thinly.
Spread the fruit jam evenly over the paste, leaving a 1-inch border.
Mix the brown sugar with the grated lemon rind and juice.
Spread the sugar mixture over the jam.
Roll and cook
Roll the paste up carefully and pinch the ends to seal.
Wrap the pudding in a cloth and secure the ends.
Boil the pudding for 1 to 2 hours, depending on its size.
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.
Photo for illustrative purposes only · Contact us to use it
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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Orange + lemontop 1% of all pairsSmell alikestrongCooked together10,634 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
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Orange + sugartop 20% of all pairsSmell alikelowCooked together19,212 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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
- Puff paste or suet crust
- Forms the pastry wrapper that holds the filling as the pudding cooks.
- Fruit jam
- Adds concentrated fruit sweetness and moisture to the filling.
- Brown sugar
- Adds sweetness and moisture, and its molasses adds depth of flavour.
- Lemon rind and juice
- Adds aroma from the rind and acidity from the juice to balance the sweetness.
The step that matters
Rolling and sealing the pudding. If the roll is loose or the ends are not pinched shut, the filling can leak into the cloth and cooking water. A tight, sealed roll keeps the jam and sugar inside and the pudding moist.
“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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