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Dessert

Apple Roly Poly Pudding

A steamed or boiled pudding of sliced sour apples rolled in baking powder dough, served with hard sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sauce work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 965 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Apple Roly Poly Pudding

Ingredients

Directions

Prepare

  1. Pare, core, and slice the sour apples.

  2. Roll out the baking powder dough to ½ inch thick.

  3. Lay the sliced apples on the dough and roll it up.

  4. Tuck in the ends and prick the roll deeply with a fork.

Cook

  1. Steam for 1 hour and 45 minutes, or wrap in a floured pudding cloth and tie the ends.

  2. Plunge into boiling water and boil for 45 minutes.

Serve

  1. Serve with hard sauce.

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 + saucetop 31% of all pairs
    Smell alikelow
    Cooked together965 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Sour apples
Provide tartness and moisture that flavour the filling as the roll cooks.
Rich baking powder dough
Rises and sets as it cooks, forming a soft wrapper around the apples.
Hard sauce
Adds richness and sweetness to balance the tart apples.

The step that matters

Prick the roll deeply with a fork. Piercing the dough lets steam escape during cooking, so the roll cooks evenly and is less likely to split or burst.

“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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