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Dessert

Apple and Brown-bread Pudding

A pudding made from brown bread crumbs, apples, suet, raisins, egg, flour, salt, and milk, baked and served with lemon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Apple and Brown-bread Pudding

Ingredients

Directions

Prepare

  1. Grease the molds with butter.

Make the batter

  1. Mix the brown bread crumbs and chopped apples in a bowl.

  2. Add the chopped suet, raisins, egg, flour, salt, and milk, then mix the mixture well.

  3. Pour the mixture into the molds.

Cook and serve

  1. Boil the filled molds in a pot for about 2 hours.

  2. Serve with lemon-flavored 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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Brown bread crumbs
Provide the bulk and body that hold the pudding together.
Suet
Adds richness and fat, giving the pudding a moist, tender texture.
Egg
Binds the mixture and helps it set as it cooks.
Flour
Helps thicken the mixture and give it structure.
Milk
Adds moisture so the crumbs soften into a cohesive batter.
Raisins
Add sweetness and chewy pockets of concentrated fruit flavour.

The step that matters

Boil the filled molds gently and fully. Steam from boiling water cooks the pudding evenly through its centre. If the water stops boiling or the molds are under-filled or left unsealed, the pudding can cook unevenly or take on water and turn soggy.

Swap the lemon

How well each one fits the dish's main ingredients (bread, apple, raisin, egg, flour, milk, butter):

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

Fit is the average pairing score against bread, apple, raisin, egg, flour, milk, butter. 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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