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Dessert

With Cream

A baked apple pudding made with a batter of flour, milk, butter, sugar, and eggs, served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Apple and cinnamon are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 5,598 recipes. Both carry methyl cinnamate, which smells strawberry. The science ↓

With Cream

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.

Prepare the apples

  1. Preheat the oven to 350°F (175°C).

  2. Pare and core the apples, placing them whole in the pudding pans.

  3. Fill the core holes with sugar and butter, and grate nutmeg over them.

  4. Add enough water to wet the pans.

  5. Cover the pans with a thick sheet of paper.

  6. Bake until done.

  7. Baste with the syrup occasionally.

Make and bake the pudding

  1. In a bowl, mix the flour, milk, melted butter, sugar, eggs, and a pinch of salt to form a smooth batter.

  2. Pour the batter over the cooked apples.

  3. Bake for 30 minutes.

  4. Serve with cream, cream sauce, wine, or lemon.

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 + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Flour
Forms the structure of the batter as it sets around the apples.
Eggs
Bind the batter and help it set into a custard-like texture.
Milk
Adds moisture and richness, helping the batter bake into a tender pudding.
Butter
Adds fat for richness and a tender crumb, and helps the apples brown.
Sugar
Sweetens the pudding and helps the surface brown as it bakes.

The step that matters

Baste with the syrup occasionally. Basting returns the sugary juices from the pans over the apples, keeping them moist and preventing the syrup from drying out or scorching before the apples are cooked through.

Swap the apple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against flour, milk, butter, sugar, egg, cinnamon. 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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