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Dessert

Lemon Pudding

A baked lemon pudding made with lemon rind, juice, sugar, and short paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lemon Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Grate the rind of the lemons into a bowl with the sugar.

  2. Squeeze the juice from the lemons and mix it with the sugar and rind.

Assemble and bake

  1. Line a shallow baking dish with short paste, about ¼ inch thick.

  2. Spread some of the lemon mixture over the paste.

  3. Add another layer of short paste.

  4. Spread more of the lemon mixture on top.

  5. Cover with a thin layer of short paste.

  6. Bake in a 400°F (200°C) oven and serve hot.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Lemon and sugar 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

Lemons
Provide the juice and rind that give the pudding its sharp, aromatic flavour.
Sugar
Sweetens the tart lemon and helps draw out flavour from the rind.
Short paste
Forms the rich, crisp crust that holds and encloses the filling.

“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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