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Dessert

Orange Pudding

A baked orange custard with butter, sugar, wine, brandy, eggs, and a puff pastry border.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Wine and brandy are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 2,427 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. 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. Grate the yellow part of the orange rind.

  2. Squeeze the juice from the oranges.

  3. Cream together the butter and powdered sugar.

  4. Add the mixed wine and brandy to the creamed mixture.

  5. Beat the eggs until light.

  6. Gradually stir the beaten eggs into the mixture.

Bake and finish

  1. Pour the mixture into a buttered dish with a notched puff pastry border.

  2. Bake at 350°F (175°C) for 30 minutes.

  3. Once cool, grate white sugar over the top.

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. Wine + brandytop 9% of all pairs
    Smell alikemoderate
    Cooked together2,427 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Orange + winetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,046 recipes

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

  4. Orange + brandytop 15% of all pairs
    Smell alikelow
    Cooked together2,706 recipes

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

  5. Butter + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Butter
Creamed with sugar to give the pudding a rich, tender body.
Eggs
Set during baking to give the pudding its structure and custard-like texture.
Powdered sugar
Creams with the butter and adds sweetness that dissolves easily into the batter.
Mixed wine and brandy
Adds liquid and aromatic flavor to the batter.
Oranges
Provide citrus aroma from the rind and acidity and moisture from the juice.

The step that matters

Gradually stir the beaten eggs into the mixture. Adding eggs slowly lets them blend evenly into the creamed butter and sugar. Dumping them in at once can cause the mixture to separate or curdle, which affects the final texture.

Swap the orange

How well each one fits the dish's main ingredients (butter, sugar, wine, brandy, egg):

  1. Vanillafits better
  2. Apricotfits better
  3. Applefits better
  4. Orangethe original

Fit is the average pairing score against butter, sugar, wine, brandy, 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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