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Dessert

Citron Pudding

A custard-like pudding made with flour, egg yolks, sweet cream, citron strips, and sugar, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Citron 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.

Make the batter

  1. Sift the flour and mix it with the beaten yolks of the eggs.

  2. Gradually add the sweet cream and mix thoroughly.

  3. Stir in the citron and sugar.

Bake and serve

  1. Pour the batter into a buttered dish.

  2. Bake at 350°F (175°C) for 25 minutes.

  3. Serve with Egg Sauce or Queen Sauce.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Egg yolks
Bind the batter and set into a tender, custard-like texture when baked.
Sweet cream
Adds richness and moisture, giving the pudding a soft, creamy crumb.
Flour
Gives the batter body so it holds together rather than running as a custard.
Citron
Adds candied fruit flavor and chewy pieces throughout the pudding.
Sugar
Sweetens the pudding and contributes to browning in the oven.

The step that matters

Bake at 350°F (175°C) for 25 minutes. Egg-rich batters can curdle or turn rubbery if overbaked. Pulling the pudding once it is just set keeps the texture smooth and tender as it cools.

“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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