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Dessert

Apple Pudding

A baked pudding made from boiled apples, butter, sugar, eggs, orange juice, rind, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Apple Pudding

Why it works: Apple and orange match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,230 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the apples

  1. Mash the boiled apples until smooth.

Make the pudding

  1. In a bowl, cream together the butter and sugar.

  2. Add the beaten eggs, orange juice, and grated rind to the butter mixture.

  3. Stir in the mashed apples and wine until well combined.

  4. Pour the mixture into a baking dish.

Bake

  1. Bake in a 400°F (200°C) oven until set and golden.

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.

Photo for illustrative purposes only · 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 their aromas overlap, and how often cooks already put them together.

  1. Apple + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together2,230 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Apple + winetop 10% of all pairs
    Smell alikemoderate
    Cooked together1,207 recipes

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

  3. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Orange + winetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,046 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

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

What each ingredient does

Eggs
Bind the mixture and set into a firm, custardy structure as they cook.
Butter
Adds richness and a tender texture to the pudding.
Sugar
Adds sweetness and helps the butter hold air when creamed, and aids browning.
Apples
Provide moisture, body and fruity flavour to the pudding.
Wine
Adds moisture and a light acidity that brightens the sweet batter.

The step that matters

Bake until set and golden. Egg proteins set as they heat, so the pudding firms up. Baking too long over-coagulates the eggs, making the texture dry, grainy and weepy.

Swap the orange

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

  1. Pearfits better
  2. Vanillafits better
  3. Grapefits better
  4. Orangethe original

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