IllustrationWhy it works: Milk and apple match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 4,099 recipes mention both. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓
The recipe
Ingredients
Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the boiled pudding
Pare, core, and cut up the apples.
Make a paste of the wheatmeal, butter, and a little cold water.
Roll the paste out and line a pudding basin with the greater part of it.
Put the apples in the basin.
Sprinkle the apples with cinnamon and 4 oz. of sugar, adding more if the apples are very sour.
Cover the apples with the rest of the paste and press the edges together around the sides.
Tie a cloth over the basin and boil the pudding for 2½ to 3 hours in a saucepan with boiling water.
Make the baked pudding
Core the apples, mix the sugar and cinnamon, and fill the hole where the core was with it.
Put the apples into a buttered pie-dish.
Make a batter of the milk, eggs, and wheatmeal, melt the butter and mix it into the batter.
Pour the batter over the apples.
Bake the pudding for 2 hours in a moderate oven.
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.
The picture is an illustration, not a photo of this recipe · 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 aroma chemistry they share, and how many recipes mention both.
-
Milk + appletop 5% of all pairsAroma overlapstrongMentioned together4,099 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
-
Cinnamon + appletop 3% of all pairsAroma overlapstrongMentioned together5,586 recipes
Shared aroma: methyl cinnamate (strawberry).
-
Cinnamon + milktop 4% of all pairsAroma overlapmoderateMentioned together12,647 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
-
Milk + eggtop 9% of all pairsAroma overlapmoderateMentioned together88,465 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Cinnamon + eggtop 17% of all pairsAroma overlapmoderateMentioned together19,035 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Apples
- Form the bulk of the filling and release moisture and tartness as they cook.
- Eggs
- Set the batter and bind it into a custard-like texture as it bakes.
- Milk
- Adds moisture to the batter and helps it set softly in the oven.
- Wheatmeal (in the method)
- Provides structure to the paste and batter, giving them body when cooked.
- Butter (in the method)
- Adds fat for richness and a tender crumb in the paste and batter.
- Sugar (in the method)
- Sweetens the apples and balances their sourness.
The step that matters
Pressing the paste edges together. Sealing the edges around the apples keeps the filling enclosed and the juices from escaping while the pudding boils, so the filling stays moist and cooks evenly.
“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.
More apple pudding recipes
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.