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Dessert

Apple Sago Pudding

A baked dessert of apples topped with a thickened sago and brown sugar mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and apple 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 Sago Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the sago

  1. Wash the sago in cold water.

  2. Pour boiling water over the sago.

  3. Stir until thick.

  4. Sweeten the mixture with brown sugar.

Assemble and bake

  1. Core the apples.

  2. Place them in a baking dish, adding a little sugar inside each apple.

  3. Pour the sago mixture over the apples.

  4. Bake in a 400°F (200°C) oven until the apples are cooked.

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. Sugar + appletop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

Sugar and apple 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

Sago
Thickens the liquid as it cooks, giving the pudding a smooth, set body.
Apples
Soften during baking and provide the fruit base of the pudding.
Brown sugar
Sweetens the mixture and adds a light caramel flavour.

The step that matters

Stir until thick. Sago must be stirred while it absorbs the hot water so the starch gelatinises evenly; stopping too early leaves a thin, lumpy mixture that will not set properly.

“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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