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Dessert

Baked Apple Pudding

A baked dessert of apples, sugar, cinnamon, butter, and a crust, served with creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Apricot and rum work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 149 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Baked Apple Pudding

Ingredients

Directions

Prepare the apples

  1. Fill a three-quarter earthen dish with peeled and quartered apples.

  2. Sprinkle the apples with one cup of sugar, a little cinnamon, and a fresh butter the size of a small egg.

  3. Add one-half cup of water, cover, and bake for thirty minutes.

Add the crust and finish baking

  1. Roll a piece of chopped paste into a strip about two inches wide that will reach around the whole pudding dish; roll the remainder to cover the dish.

  2. Take the pudding dish from the oven, slip the strip of paste and paste between the apples and the dish, and put on the top crust.

  3. Return to the oven and bake for one hour.

  4. Serve with creamy sauce.

Nutrition, whole recipe (rough)

944Calories
29 gProtein
26 gFat
140 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Rum1/2 oz (15ml)32
Apricot1 medium (35g)17
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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. Apricot + rumtop 8% of all pairs
    Smell alikemoderate
    Cooked together149 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Milk + apricottop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

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

  5. Milk + rumtop 12% of all pairs
    Smell alikemoderate
    Cooked together967 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Apples (in the method)
Provide the main body and tart flavour of the pudding filling.
Sugar
Adds sweetness and helps the apples caramelise slightly during baking.
Paste (in the method)
Forms a crust that encloses the apples and holds in steam while baking.

Swap the currant

How well each one fits the dish's main ingredients (sugar, milk, raisin, apricot, bread, rum, egg):

  1. Vanillafits better
  2. Figfits better
  3. Applefits better
  4. Currantthe original

Fit is the average pairing score against sugar, milk, raisin, apricot, bread, rum, 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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