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Dessert

Apple Custard Puddings

A baked apple custard made with apples, sugar, butter, lemon, bread crumbs, flour, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Apple Custard Puddings

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the apple base

  1. In a stew pan, combine the quartered apples and water. Cook until the apples are soft.

  2. Remove from heat and stir in the sugar, butter, lemon rind, and lemon juice.

Make the custard

  1. In a separate bowl, mix the bread crumbs and flour, then add to the apple mixture.

  2. Stir in the beaten eggs until well combined.

  3. Pour the mixture into a well-buttered pudding dish.

Bake and serve

  1. Bake for 45 minutes in a 350°F (175°C) oven.

  2. Serve with sugar and cream or hard sweet 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Apple + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,790 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Apples
Soften into a moist, sweet fruit base that gives the pudding its body.
Eggs
Bind the mixture and set during baking to give the pudding a custard-like texture.
Bread crumbs
Soak up liquid and add bulk, giving the pudding a soft, tender crumb.
Flour
Thickens the mixture slightly, helping it hold together as it bakes.
Butter
Adds richness and fat, contributing to flavor and a tender texture.
Sugar
Adds sweetness and helps browning on the surface during baking.

The step that matters

Baking the pudding. Eggs must be fully set for a firm custard. Baking too long or too hot can make the eggs curdle and dry out the crumb, so watch for a set centre.

Swap the apple

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

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against sugar, butter, lemon, bread, flour, 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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