Skip to main content
Dessert

A George Pudding

A pudding made with rice, apples, wine, and eggs, baked in a pastry-lined mold and served with a wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
Jump to recipe ↓

Why it works: Lemon and orange 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 ↓

A George Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Boil the rice in milk with lemon peel until tender, then drain.

  2. Mash the apples until dry and mix with the rice.

  3. Add white wine, egg yolks, orange, citron, and sugar to the mixture.

  4. Line a mold with pastry and beat the egg whites until frothy.

  5. Combine the frothy egg whites with the mixture and fill the mold.

Bake and serve

  1. Bake at 400 °F (200 °C) until golden brown.

  2. For the sauce, simmer wine, sugar, egg yolks, and butter until thick.

  3. Serve the pudding upside down with the sauce poured over it.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Apple + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together2,230 recipes

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

  4. Apple + white winetop 8% of all pairs
    Smell alikemoderate
    Cooked together372 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Whole rice
Cooks into a tender, starchy body that gives the pudding its bulk and soft texture.
Egg yolks
Enrich the filling and help it set into a custard-like texture when baked.
Egg whites
Whipped to a froth, they lighten the mixture and help it rise and set in the oven.
Apples
Provide fruit moisture and sweetness, with pectin adding body to the filling.
Flour
Helps bind the filling and gives it structure as it bakes.

The step that matters

Beat the egg whites until frothy before folding. Whipped egg whites trap air that expands in the oven and lightens the pudding. Folding gently keeps that air in, so the pudding rises rather than turning dense.

Swap the apple

How well each one fits the dish's main ingredients (rice, milk, lemon, white wine, egg, orange, sugar):

  1. Vanillafits better
  2. Figfits about as well
  3. Peachfits about as well
  4. Applethe original

Fit is the average pairing score against rice, milk, lemon, white wine, egg, orange, 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.

You might also like

Lemon Rice PuddingLemon Rice Pudding19 recipesOrange Bundt CakeOrange Bundt Cake349 recipesApple PuddingApple Pudding256 recipesLemon CakeLemon Cake228 recipes