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Dessert

Apple Pudding

A baked apple dessert made with eggs, sugar, butter, milk, cinnamon, and apples.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Apple Pudding

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 ↓

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the batter

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, beat the egg and mix in the sugar and butter until creamy.

  3. Add the milk, cinnamon, cream of tartar, baking soda, and salt; mix well.

  4. Fold in the sliced apples and enough flour to create a batter.

Bake and serve

  1. Pour the batter into a greased baking dish.

  2. Bake for about 30-40 minutes or until golden brown.

  3. Serve hot with butter 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.

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. Cinnamon + appletop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Egg
Binds the batter and adds structure as it sets in the oven.
Baking soda
Reacts with the acidic cream of tartar to lift the pudding as it bakes.
Cream of tartar
Provides acidity that activates the baking soda, helping the pudding rise.
Flour
Gives the batter body so the apples are held within a set, cake-like crumb.
Butter
Adds fat for richness and a tender texture.
Sugar
Adds sweetness and helps the top brown as the pudding bakes.

The step that matters

Adding the baking soda and cream of tartar. Baking soda needs an acid to produce gas, so the cream of tartar must be fully mixed in with it. Uneven mixing can leave pockets of bitterness or patchy rising.

Swap the apple

How well each one fits the dish's main ingredients (egg, sugar, butter, milk, cinnamon, cream, flour):

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

Fit is the average pairing score against egg, sugar, butter, milk, cinnamon, cream, flour. 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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