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Dessert

Baked Apple Pudding

A baked dessert of stewed apples mixed with sugar, butter or cream, nutmeg, rose water, lemon peel, baked in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Baked Apple Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the apples

  1. Stew the apples in minimal water until tender but not mushy.

  2. Drain the apples in a colander and mash them with the back of a spoon.

Make the filling

  1. Once cooled, mix in the nutmeg, rose water, lemon peel, and 2 ounces of sugar.

  2. In a separate bowl, cream the remaining sugar with the butter or cream.

  3. Gradually combine the creamed mixture with the apple mixture.

Bake

  1. Pour the mixture into a pie crust and bake in a 350°F (175°C) oven for about 30 minutes. Do not add sugar to the top.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Apple + nutmegtop 12% of all pairs
    Smell alikemoderate
    Cooked together3,790 recipes

    Shared aroma: estragole (anise, licorice).

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Rose + lemontop 13% of all pairs
    Smell alikelow
    Cooked together1,174 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Stewed apples
Provide the main body and moisture, setting the pudding's soft texture when drained and mashed.
Cream or butter
Adds fat that makes the filling rich and tender.
Powdered sugar
Sweetens the filling and dissolves smoothly when creamed with the fat.
Grated lemon peel
Adds bright citrus aroma to the filling.
Rose water
Adds a delicate floral aroma.
Grated nutmeg
Adds warm, spiced aroma that complements the apples.

The step that matters

Drain the apples before mashing and mixing. Excess water from stewed apples thins the filling and can make the baked pudding soggy. Draining and cooling the apples keeps the mixture thick and helps it hold together when baked.

Swap the apple

How well each one fits the dish's main ingredients (cream, sugar, nutmeg, rose, lemon):

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

Fit is the average pairing score against cream, sugar, nutmeg, rose, lemon. 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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