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Dessert

Sago and Apple Pudding

A baked pudding made with sago, apples, cinnamon, sugar, lemon extract, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cinnamon and apple 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 ↓

Sago and Apple 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.

Make the pudding

  1. Boil the sago in boiling water with cinnamon for about 15 minutes.

  2. Stir in the sugar and lemon extract.

  3. Mix in the sliced apples until well combined.

  4. Add the butter and stir until melted.

Bake

  1. Pour the mixture into a pudding dish and bake at 350°F (175°C) for 30 minutes.

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. Cinnamon + appletop 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. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Lemon + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

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

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

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

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sago
Swells as it cooks in water, thickening the mixture into a soft, pudding-like texture.
Sugar
Adds sweetness and helps balance the tartness of the apples.
Apples
Provide moisture and fruity flavour, softening as the pudding bakes.
Butter
Adds richness and fat, giving the pudding a smoother mouthfeel.

The step that matters

Boiling the sago. Sago must be cooked until its starch granules swell and turn translucent; if undercooked, it stays chalky and firm, so the pudding will not set into a smooth texture.

Swap the lemon

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

  1. Vanillafits better
  2. Pearfits better
  3. Figfits better
  4. Lemonthe original

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