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Dessert

Sweet Apple Pudding

A baked pudding made with scalded milk, cornmeal, salt, and diced sweet apples.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and apple are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,104 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Sweet Apple Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Mix the batter

  1. In a bowl, combine the scalded milk, Indian meal, and salt.

  2. Stir in the small pieces of sweet apples and mix well until combined.

Bake

  1. Pour the mixture into a greased baking dish.

  2. Bake in a moderate oven at 350°F (175°C) until set.

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. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Scalded milk
Provides the liquid and richness that the batter sets from when baked.
Indian meal (cornmeal)
Provides the body and structure as its starch thickens and firms during baking.
Sweet apples
Add moisture and sweetness, softening into the pudding as it bakes.

The step that matters

Bake until set. Cornmeal thickens as its starch cooks and sets in the oven. Pulling the pudding too early leaves it loose and wet in the centre, so it needs to firm up fully before it comes out.

“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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