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Dessert

Baked Apple Pudding

A baked apple pudding made with apples, butter, powdered sugar, lemon rind, eggs, pastry base, and topped with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Apple and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,551 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Baked 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.

Make the apple base

  1. Bake the apples until soft, but do not burn them.

  2. Rinse the baked apples through a sieve.

  3. While the apples are hot, mix in the butter and powdered sugar.

  4. Add the grated lemon rinds and let the mixture cool.

Assemble and bake

  1. Once cool, add the beaten eggs and mix well.

  2. Place the pastry in the bottom of a dish and pour in the apple mixture.

  3. Bake for 30 minutes at 350°F (175°C).

  4. Sprinkle a little sugar on top when baked.

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 + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Apples
Provide the bulk and fruity flavor, and soften into a smooth pulp when baked and sieved.
Butter
Adds richness and a smooth, tender texture to the pudding.
Powdered sugar
Sweetens the mixture and dissolves smoothly into the warm apple pulp.
Eggs
Bind the mixture and help it set into a firm, custard-like body as it bakes.

The step that matters

Let the mixture cool before adding the eggs. Beaten eggs added to very hot apple and butter can start to scramble or curdle, leaving a grainy texture instead of a smooth set pudding.

Swap the apple

How well each one fits the dish's main ingredients (butter, sugar, lemon, egg):

  1. Vanillafits better
  2. Orangefits better
  3. Raspberryfits better
  4. Applethe original

Fit is the average pairing score against butter, sugar, lemon, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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