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Dessert

Baked Apple Pudding and Apple Sauce

A baked pudding made from stale crusts, apples, sugar, lemon, milk, suet or butter, and egg, served with a boiled apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Apple Pudding and Apple Sauce

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 the pudding

  1. Soak the broken crusts in hot milk for about an hour.

  2. Beat the soaked crusts.

  3. Add sliced apples, sugar, lemon flavoring, and minced suet or butter.

  4. Add beaten egg last.

  5. Place the mixture in a greased pie dish.

Bake

  1. Bake in a moderate oven at 350°F (175°C) until set.

Make the sauce

  1. Boil the apple peels and cores with 1 cup of water and 1 tablespoon of sugar for 10 to 15 minutes.

  2. Strain the mixture.

  3. Return the liquid to the pan.

  4. Stir in 1 tablespoon of cornflour mixed smooth in a teacup of milk.

  5. Boil for about 10 minutes.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  3. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

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

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

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

  5. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Stale crusts
Soaked in milk, they absorb liquid and form the bulk of the pudding's soft body.
Egg
Binds the mixture and sets during baking, giving the pudding its structure.
Sliced apples
Provide fruit flavor and moisture that cooks into the pudding.
Suet or butter
Adds fat, contributing richness and a tender texture.
Cornflour (in the method)
Thickens the strained liquid into a smooth sauce when boiled.

The step that matters

Add the beaten egg last. Egg sets when heated, so it should be mixed in just before baking to avoid premature thickening and to keep the mixture evenly combined. Baking until set gives the pudding its firm body.

Swap the apple

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

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

Fit is the average pairing score against sugar, lemon, milk, butter, 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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