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Dessert

Another Baked Apple Pudding

A baked apple pudding made with apples, sugar, butter, lemon, eggs, ginger syrup, and flour or crushed biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Another 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.

Make the filling

  1. In a pot, stew the apples with sugar and water until smooth and dry.

  2. Add butter, lemon rind, and lemon juice; stir until butter is melted.

  3. Quickly mix in the egg yolks in small portions, then beat the mixture well.

  4. If available, add syrup of preserved ginger and flour or crushed biscuit.

Bake

  1. Prepare a dish with a border of pastry, pour in the pudding mixture.

  2. Bake in a preheated oven at 350°F (175°C) for 30 to 45 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. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Apple + gingertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,424 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Break down into a smooth purée that gives the pudding its body and sweetness.
Butter
Adds richness and fat, giving the pudding a tender, silky texture.
Egg yolks
Emulsify and thicken the mixture as it bakes, setting it into a custard-like texture.
Egg whites
Add lift and airiness to the mixture, helping it rise and stay light.
Lemon juice
Adds acidity that brightens the sweetness and balances the richness of the butter and eggs.

The step that matters

Quickly mix in the egg yolks in small portions. Adding yolks all at once to warm, buttery mixture can cause them to scramble or curdle. Adding them gradually and beating well keeps the batter smooth and evenly emulsified.

Swap the apple

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

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

Fit is the average pairing score against sugar, butter, lemon, egg, syrup, ginger, 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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