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Dessert

Apple and Brown-bread Pudding

A pudding made from brown bread crumbs, apples, suet, raisins, egg, flour, salt, and milk, baked and served with lemon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Apple and Brown-bread Pudding

Ingredients

Directions

Prepare

  1. In a bowl, mix the brown bread crumbs and chopped apples.

  2. Add the finely chopped suet, raisins, egg, flour, salt, and milk. Mix well.

  3. Grease molds with butter and pour the mixture into them.

Cook and serve

  1. Boil in a pot for about 2 hours.

  2. Serve with a sauce flavored with lemon.

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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Brown bread crumbs
Form the bulk of the pudding and absorb moisture as the mixture cooks.
Egg
Binds the mixture so it holds together when cooked and sliced.
Suet
Adds fat that keeps the pudding moist and rich in texture.
Flour
Thickens the mixture slightly and helps it hold its shape.
Milk
Adds moisture that softens the crumbs and loosens the batter.
Chopped apples
Add moisture, tartness, and fruity flavor to the pudding.

The step that matters

Boil in a pot for about 2 hours. Steaming or boiling gently over a long period cooks the egg and starch evenly through the pudding. Water that boils too hard can crack the molds or let water seep in, making the texture watery.

Swap the lemon

How well each one fits the dish's main ingredients (bread, apple, raisin, egg, flour, milk, butter):

  1. Figfits better
  2. Vanillafits better
  3. Peachfits better
  4. Lemonthe original

Fit is the average pairing score against bread, apple, raisin, egg, flour, milk, butter. 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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