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Carrot Pudding

A baked apple pudding with butter, sugar, lemon, cinnamon, egg yolks, cream, and bread crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Carrot 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.

Prepare the apples

  1. Pare, quarter, and core the apples.

  2. Place them in a saucepan with water and boil until smooth and thick.

Make the filling

  1. Beat in the butter, loaf sugar, lemon zest, lemon juice, cinnamon, and egg yolks.

  2. Mix in the cream until well combined.

Assemble and bake

  1. Grease a pudding dish with butter and layer the bottom and sides with grated bread.

  2. Pour the apple mixture into the dish, cover with more grated bread, and dot with butter.

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

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Apples
Cook down to a smooth, thick base that gives the pudding its body and fruity flavour.
Egg yolks
Enrich and set the custard-like filling, giving it richness and a tender structure when baked.
Butter
Adds fat for richness and a silky texture in the filling, and browns the top.
Loaf sugar
Sweetens the filling and balances the tartness of the apples and lemon.
Lemon juice
Adds acidity that brightens the flavour and balances the sweetness.
Grated bread
Forms a crumb layer that soaks up moisture and gives structure around the apple filling.

The step that matters

Cook the apples until smooth and thick. If the apples are left too wet, the filling stays loose and may not set properly when baked. Cooking them down first removes excess moisture so the egg yolks can set the mixture into a firm, spoonable pudding.

Swap the lemon

How well each one fits the dish's main ingredients (apple, butter, sugar, cinnamon, egg, cream, bread):

  1. Vanillafits better
  2. Figfits better
  3. Pearfits better
  4. Lemonthe original

Fit is the average pairing score against apple, butter, sugar, cinnamon, egg, cream, bread. 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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