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Dessert

Baked Apple Pudding

A baked dessert made with apples, sugar, wine, butter, lemon, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and wine are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,207 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Baked 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.

Prepare

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

  2. Peel and core the apples, then chop them.

  3. In a pot, cook the apples until soft.

  4. Mash the apples until smooth.

Make the pudding

  1. In a bowl, mix the mashed apples with sugar, wine, butter, lemon juice, lemon rind, and eggs.

  2. Pour the mixture into a baking dish.

Bake and serve

  1. Bake for 1 hour or until set in the middle.

  2. Serve with clarified butter and sifted sugar on top.

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 + winetop 10% of all pairs
    Smell alikemoderate
    Cooked together1,207 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Apple + lemontop 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).

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

What each ingredient does

Apples
Break down into a soft, smooth base that gives the pudding its body and fruity flavour.
Eggs
Set when baked, binding the mixture into a light, sliceable pudding.
Butter
Adds richness and fat, giving the pudding a tender texture and smooth mouthfeel.
Sugar
Sweetens the pudding and helps it brown lightly at the edges during baking.
Wine
Adds acidity and aroma that balance the sweetness of the apples and sugar.
Lemon
Its juice adds acidity and its rind adds fragrant oils that brighten the flavour.

The step that matters

Bake until set in the middle. Eggs set as they heat past about 70°C, so pulling the pudding too early leaves a loose, runny centre, while overbaking makes it dry and rubbery.

Swap the apple

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

  1. Vanillafits better
  2. Orangefits about as well
  3. Raspberryfits about as well
  4. Applethe original

Fit is the average pairing score against sugar, wine, butter, lemon, egg. 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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