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Dessert

Orange Pudding

A baked orange custard made with stale cake crumbs, sugar, orange rind, orange juice, milk, egg yolks, and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Biscuit and orange work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 371 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Orange Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Rub the stale cake crumbs through a sieve.

Make the filling

  1. Mix the crumbs with sugar, grated orange rind, and orange juice.

  2. Pour in the milk, egg yolks, and whisked egg white; combine well.

Bake

  1. Line a pie dish with pastry, pour in the mixture.

  2. Bake at 350°F (175°C) until set and lightly browned.

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. Biscuit + orangetop 14% of all pairs
    Smell alikemoderate
    Cooked together371 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Orange + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Biscuit + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together1,874 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  4. Biscuit + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together1,332 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Eggs
Yolks and white bind the filling and help it set firm when baked.
Stale cake crumbs
Form the bulk of the filling and give it a soft, absorbent body.
Orange juice
Adds acidity and bright flavour that balances the sugar.
Milk
Adds moisture and richness so the custard-like filling stays tender.
Sugar
Sweetens the filling and helps it brown lightly in the oven.

The step that matters

Bake until just set. Egg proteins set as they heat; overbaking makes the filling curdle, weep and turn rubbery, while underbaking leaves it runny.

Swap the orange

How well each one fits the dish's main ingredients (biscuit, sugar, milk, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against biscuit, sugar, milk, egg. 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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