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Dessert

Apple Pudding

A baked apple dessert with a sweet batter and wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Illustration of Apple PuddingIllustration

Why it works: Apple and white wine match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 357 recipes mention both. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

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 the apples and cut off the tops to use as covers.

  3. Carefully scrape out the insides of the apples without breaking them.

  4. Mix the apple scrapings with sugar, raisins, cinnamon, pounded almonds, and white wine.

  5. Fill the hollowed apples with the mixture and replace the tops.

  6. Grease a pudding dish and place the apples inside.

  7. Stew the apples for a few minutes, being careful not to break them.

Make the batter and bake

  1. In a bowl, beat the eggs with sugar and salt until thick, about 30 minutes.

  2. Add the grated lemon peel and matzo flour, mixing well.

  3. Pour the batter over the apples and bake until set.

  4. Serve with wine 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.

The picture is an illustration, not a photo of this recipe · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Apple + white winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together357 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Raisin + cinnamontop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Cinnamon + almondtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Raisin + almondtop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Apple + cinnamontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,586 recipes

    Shared aroma: methyl cinnamate (strawberry).

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

What each ingredient does

Apples
Hold their shape while stewing and soften into a tender, sweet filling.
Eggs
Beaten until thick, they set the batter into a light, custard-like pudding.
Matzo flour
Gives the batter body so it bakes into a firm, cake-like crumb.
Sugar
Sweetens the filling and the batter and helps the eggs hold their foam.
Pounded almonds
Add richness and a nutty flavour to the apple filling.
Raisins
Add chewy sweetness and moisture to the apple filling.

The step that matters

Stew the apples gently. Apples stewed too hard split and lose their filling, so they need gentle heat just until they soften while keeping their shape.

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (apple, sugar, raisin, cinnamon, almond, white wine, egg):

  1. Figbetter flavor fit
  2. Vanillabetter flavor fit
  3. Plumbetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against apple, sugar, raisin, cinnamon, almond, white wine, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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