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Dessert

Amber Pudding

A baked apple dessert with lemon, butter, sugar, egg yolks, and a whipped egg white topping, served in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Apple and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,551 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Amber 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.

Make the apple filling

  1. In a stew pan, combine apples, lemon rind, lemon juice, butter, and sugar, then cook until soft and mushy.

  2. Strain the mixture through a colander and then a fine sieve.

  3. Stir in the egg yolks until well combined.

Bake and top

  1. Line a pie dish with the pie crust and pour the apple mixture into it.

  2. Bake in a preheated oven at 350°F (175°C) for 15 minutes.

  3. Whip the egg whites until stiff, then add sugar and lemon flavoring.

  4. Spread the whipped egg whites over the top of the pudding.

  5. Sprinkle with additional sugar and return to the oven to brown.

  6. Decorate with candied fruits before serving.

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 + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Apples
Break down into a soft pulp that forms the body of the pudding.
Butter
Adds richness and a smooth, tender texture to the apple filling.
Egg yolks
Thicken and enrich the apple mixture so it sets softly when baked.
Egg whites
Whipped to form a light, stiff meringue topping that browns in the oven.
Sugar
Sweetens the filling and helps the meringue topping brown.
Pie crust
Forms the base that holds the apple filling in the dish.

The step that matters

Whip the egg whites until stiff. Egg whites must be whipped to stiff peaks to trap air and hold their shape. Under-whipped whites will weep or collapse on the pudding, so the topping will not stay light.

Swap the apple

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

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

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