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Apple and Tapioca Pudding

A baked pudding of tapioca and sliced apples, seasoned with sea salt and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apple and milk 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 ↓

Apple and Tapioca Pudding

Ingredients

Directions

Prepare

  1. Soak the tapioca overnight in cold water.

  2. Peel and core the apples, then cut them into round slices.

Bake and serve

  1. In a baking dish, layer the tapioca, apples, and a little salt, alternating until the dish is full.

  2. Almost cover the layers with milk and cover the dish while baking.

  3. Serve with cream and sugar or sauce.

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 + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

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

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

What each ingredient does

Tapioca
Swells during soaking and baking, giving the pudding its thick, soft, gel-like body.
Tart apples
Provide tart flavour and soften as they bake, contributing moisture and fruity structure.
Milk
Supplies liquid that the soaked tapioca absorbs while baking, setting the pudding's creamy texture.

The step that matters

Almost cover the layers with milk and cover the dish while baking. Too little liquid leaves the tapioca dry and firm, while keeping the dish covered traps steam so the starch hydrates and cooks evenly without drying on top.

“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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