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Dessert

Iced Apple Pudding

A chilled dessert of simmered apples, apricot jam, sugar, orange, cherries, raisins, citron, almonds, Curaçao, Maraschino, and cream.

From an old cookbook · modernised transcription
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Why it works: Apple and apricot match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 777 recipes. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

Iced Apple Pudding

Ingredients

Directions

Prepare the fruit base

  1. Peel, core, and quarter the apples.

  2. Simmer the apples until soft.

  3. Mix the softened apples with apricot jam and sugar.

  4. Rub the orange rind into the sugar.

  5. Pass the mixture through a sieve.

  6. Place the sieved mixture in a freezing pot.

Add the fruit and cream

  1. Stone the raisins.

  2. Simmer the raisins in a little syrup for a few minutes.

  3. Add the raisins, sliced citron, diced almonds, and drained cherries to the freezing pot.

  4. Stir in the Curaçao and Maraschino.

  5. Freeze the mixture again.

  6. Fold in enough whipped cream to achieve the desired consistency.

  7. Freeze the mixture once more.

Mould and serve

  1. Fill a mold with the mixture.

  2. Cover the mold.

  3. Place the mold in an ice pot with a wet cloth and pounded ice.

  4. Let the pudding sit until ready to serve.

  5. Turn the pudding out onto a clean napkin.

  6. Serve with a little iced whipped cream in a sauce dish.

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. Apple + apricottop 2% of all pairs
    Smell alikestrong
    Cooked together777 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  2. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Apricot + almondtop 5% of all pairs
    Smell alikestrong
    Cooked together852 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Orange + almondtop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

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

  5. Apricot + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together703 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

What each ingredient does

Apples
Cooked and sieved to form the smooth, fruity body of the frozen pudding.
Sugar
Sweetens the base and softens the texture of the frozen mixture.
Cream
Folded in whipped to add fat and a light, creamy texture.
Apricot jam
Adds concentrated fruit flavour and sweetness to the apple base.
Raisins
Add chewy texture and concentrated sweetness among the frozen mixture.
Almonds
Add crunch and a nutty flavour to the frozen mixture.

The step that matters

Freeze the mixture again after folding in the cream. Whipped cream and alcohol-laced fruit make the mixture soft; refreezing firms it so it holds its shape when moulded and turned out. Without it, the pudding may slump.

Swap the raisin

How well each one fits the dish's main ingredients (apple, apricot, sugar, orange, almond, cream):

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

Fit is the average pairing score against apple, apricot, sugar, orange, almond, cream. 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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