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Dessert

Apple Tapioca Pudding

A baked dessert of tapioca, apples, and sugar, served warm or cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple Tapioca Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak the tapioca in water overnight.

Bake and serve

  1. The next morning, add the chopped apples and sugar to the soaked tapioca.

  2. Bake slowly at 300°F (150°C) for about 4 hours.

  3. Serve warm or cold with cream.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Tapioca
Thickens the pudding as it soaks and cooks, giving it a soft, spoonable body.
Tart apples
Provide the main fruit flavor and bright acidity that balances the sugar.
White sugar
Adds sweetness and helps the apples soften and turn tender during slow baking.

The step that matters

Slow baking at 300°F. Low, long heat lets the soaked tapioca swell fully and soften the apples without scorching the sugar. Too high a temperature can dry the pudding or burn its surface before the starch is tender.

“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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