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Dessert

Nottingham Pudding

A baked apple pudding made with a batter similar to Batter Pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Nottingham Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

  2. Peel the apples and remove the cores without cutting them in half.

  3. Fill the cores with sugar.

  4. Place the apples in a pie dish.

Bake

  1. Pour the prepared batter over the apples.

  2. Bake for 1 hour.

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 + 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
Soften and turn sweet and tender as they bake, forming the fruit base of the pudding.
Batter
Rises and sets into a golden, crisp-edged coating around the baked apples.
Sugar
Sweetens the apples and caramelizes slightly in the cores as they cook.

The step that matters

Leave the apples whole. Removing the cores without cutting the apples in half keeps each fruit intact, so it holds its shape and the sugar stays sealed in the core while baking.

“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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