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Dessert

Swiss Apple Pudding

A baked apple dish with bread crumbs, sugar, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Swiss Apple Pudding

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Swiss Apple Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the apples as you would for a pie.

Layer and bake

  1. Layer the apples in a buttered dish.

  2. Cover with bread crumbs, a little sugar, and small pieces of butter.

  3. Repeat layers until the dish is full.

  4. Bake at 400°F (200°C) until well browned.

Serve

  1. Turn out of the dish and sprinkle with white sugar.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Apple + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,790 recipes

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

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

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

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Apples
Provide the main fruit body and moisture that softens into the pudding.
Bread crumbs
Absorb juices and add structure, helping the layers hold together while baking.
Moist sugar
Adds sweetness and helps the apples caramelise and brown during baking.
Butter
Adds richness and fat, aiding browning and a tender texture.

The step that matters

Bake until well browned. Baking long enough lets the apple juices thicken and the sugar and butter caramelise, giving colour and flavour. Underbaking leaves the pudding wet and pale.

Swap the apple

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

  1. Vanillafits better
  2. Figfits better
  3. Applethe original
  4. Peachfits about as well

Fit is the average pairing score against bread, sugar, 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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