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Dessert

Boiled Apple or Fruit Pudding

A steamed pudding made with eggs, milk, baking powder, and sliced apples.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and apple are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,104 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Boiled Apple or Fruit Pudding

Ingredients

Directions

  1. Mix the eggs, milk, and baking powder to create a batter thicker than waffle batter.

  2. Layer the batter and sliced apples alternately in a pudding dish.

  3. Cover and steam for 1.5 hours.

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. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

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

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + appletop 30% of all pairs
    Smell alikelow
    Cooked together7,461 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Bind the batter and help the pudding set as it steams.
Milk
Hydrates the batter and gives the pudding a soft, tender crumb.
Baking powder
Releases gas that lifts the batter so the pudding rises lightly.
Sliced apples
Add moisture, sweetness, and fruity flavour through the layers.

The step that matters

Covering and steaming the pudding. The batter must be thicker than waffle batter so it holds its shape. Steaming at a gentle, steady heat cooks the eggs and sets the crumb without drying it out, so keep the lid sealed for the full time.

Swap the apple

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

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

Fit is the average pairing score against egg, milk. 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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