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Marlborough Pudding

A baked apple pudding made with puff pastry, butter, lemon, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Marlborough Pudding

Why it works: Apple and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,551 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Marlborough Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the apple base

  1. Stew the apples.

  2. Strain the apples.

  3. Stir the butter into the strained apples.

  4. Add the lemon rind and juice. Mix well.

Make the custard

  1. Beat the eggs and sugar together.

  2. Stir the egg and sugar mixture into the apple mixture.

Bake and serve

  1. Line deep plates with puff pastry.

  2. Pour the mixture into the lined plates.

  3. Bake at 400°F (200°C) until set.

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.

Photo for illustrative purposes only · Contact us to use it

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. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Apples
Provide the bulk and fruity flavour of the filling once stewed and strained.
Butter
Adds richness and a smooth, silky texture to the apple filling.
Eggs
Set during baking to bind the filling into a soft, sliceable custard.
Sugar
Sweetens the filling and helps the eggs set with a tender texture.
Lemon juice
Adds acidity that brightens the sweetness of the apples.
Puff pastry
Forms a crisp, flaky case that holds the filling and browns in the oven.

The step that matters

Bake until set. Eggs set as they heat, so pulling the pudding too early leaves a runny centre, while overbaking makes the custard grainy and dry. Check that the centre barely wobbles before removing it.

Swap the apple

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

  1. Vanillafits better
  2. Orangefits better
  3. Raspberryfits better
  4. Applethe original

Fit is the average pairing score against butter, lemon, egg, sugar. 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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