Name: Prince Op Wales Apricot Pudding
Ingredients: 1 pound apricot jam; juice of 1 lemon; ⅓ cup brandy

Why it works: Apricot and brandy work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 513 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Prince Op Wales Apricot Pudding

Ingredients

1 pound apricot jam
juice of 1 lemon
⅓ cup brandy

Directions

Prepare the pudding as described in recipe No. 87.
Incorporate the apricot jam, lemon juice, and brandy.
Finish and serve with sauce from recipe No. 688.

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.

Apricot + brandytop 8% of all pairs

Smell alikelow

Cooked together513 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Apricot + lemontop 13% of all pairs

Smell alikemoderate

Cooked together1,098 recipes

Shared aroma: 2-nonenal (fatty, green).
Lemon + brandytop 23% of all pairs

Smell alikelow

Cooked together5,351 recipes

Shared aroma: linalool (floral, citrus).