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Dessert

Apple Custard Puddings

A baked pudding of stewed apples, grated bread crumbs, flour, eggs, sugar and butter, served with cream or sweet sauce.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 7 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

Ingredients

Directions

Prepare the apples

  1. Put a quart of pared and quartered apples into a stewpan with half a cupful of water.

  2. Cook the apples until they are soft.

  3. Remove from the fire.

Make the filling

  1. Add half a cupful of sugar, two tablespoonfuls of butter, and the grated rind and juice of a lemon.

  2. Mix two cupfuls of grated bread crumbs with two tablespoonfuls of flour.

  3. Add the bread crumb and flour mixture to the apple mixture.

  4. Stir in two well-beaten eggs.

  5. Turn all into a well-buttered pudding-dish.

Bake and serve

  1. Bake forty-five minutes in a moderate oven.

  2. Serve with sugar and cream or hard sweet sauce.

Nutrition, whole recipe (rough)

684Calories
19 gProtein
18 gFat
108 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
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.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. 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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 (in the method)
Cook down to a soft base that gives the pudding its body and fruit flavour.
Eggs
Bind the mixture and set on baking, giving the pudding a custard-like texture.
Bread crumbs
Absorb the apple juices and add body so the pudding holds together when baked.
Butter
Adds richness and a silky mouthfeel to the filling.
Sugar
Sweetens the apples and helps brown the top in the oven.
Flour
Helps thicken the mixture and gives it a more stable, sliceable structure.

The step that matters

Turn all into a well-buttered pudding-dish.. Well-buttered dish sides keep the pudding from sticking and tearing when it is served. Eggs set as they bake, so the mixture must be evenly combined first to avoid pockets of unset egg.

“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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