Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Apple Pudding
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.
Prepare
Preheat the oven to 350°F (175°C).
Butter a baking dish and fill it with sliced apples.
Make and bake
In a bowl, mix the butter, sugar, egg, sweet milk, flour, and baking powder until smooth.
Pour the batter over the apples.
Bake until brown and serve with cream and sugar or a liquid sauce.
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Apple + milktop 11% of all pairsSmell alikemoderateCooked together4,104 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Apple + buttertop 14% of all pairsSmell alikemoderateCooked together8,706 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
- Provide the fruit base and moisture that softens and sweetens during baking.
- Flour
- Builds the structure of the batter so it sets around the apples.
- Egg
- Binds the batter and helps it set into a tender, cohesive pudding.
- Butter
- Adds fat for richness and a tender crumb.
- Baking powder
- Releases gas during baking so the batter rises and becomes light.
- Sugar
- Sweetens the batter and helps it brown in the oven.
The step that matters
Pour the batter over the apples. The batter should be spread evenly over the fruit so it bakes into a uniform topping. Thin or uneven batter can leave dry or soggy patches once the baking powder has released its gas.
Swap the apple
How well each one fits the dish's main ingredients (butter, sugar, egg, milk, flour):
- Vanillafits better
- Raisinfits better
- Figfits better
- Applethe original
Fit is the average pairing score against butter, sugar, egg, milk, flour. 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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