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Dessert

Apple Batter Pudding

A baked apple pudding made with a buttered apple base and a stiff batter of milk, eggs, flour, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Apple Batter 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

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

  2. Peel and core the apples, then arrange them in a buttered baking dish.

  3. Fill the cavities of the apples with butter, sugar, cinnamon, and the grated rind of the lemon.

Bake and serve

  1. In a bowl, mix the remaining ingredients to make a stiff batter.

  2. Pour the batter over the apples.

  3. Bake for 1 hour and serve with nutmeg sauce or cream.

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. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

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

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

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

  4. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Apples
Hold their shape and soften as they bake, giving the pudding its fruit base and sweetness.
Eggs
Set the batter as it bakes, giving the pudding structure and a custard-like texture.
Flour
Forms the body of the stiff batter, giving the pudding its cake-like structure.
Baking powder
Releases gas during baking so the batter rises and becomes light.
Milk
Adds moisture to the batter and helps it bake into a tender, soft crumb.
Butter
Adds richness and flavour to the apples and the pudding.

The step that matters

Pour the batter over the apples. A stiff batter must be spread evenly so it covers the apples and bakes into an even crust. Gaps let the fruit dry out or scorch while the batter underneath stays wet.

Swap the apple

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

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

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