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Dessert

Peach or Apple Pudding

A baked pudding made with sliced peaches or apples, flour, milk, butter, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 ↓

Peach or 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

  2. Butter a baking dish suitable for pies.

  3. Slice the peaches and fill the dish with them.

Make the batter

  1. In a bowl, mix the flour and salt.

  2. Add the milk and egg yolks to the flour mixture and stir until smooth.

  3. Beat the egg whites until stiff and fold them into the batter.

Bake

  1. Pour the batter over the peaches in the baking dish.

  2. Bake for 30-40 minutes or until golden brown.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + peachtop 14% of all pairs
    Smell alikemoderate
    Cooked together860 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Eggs
Egg yolks enrich the batter, while whipped whites lighten it and help it rise.
All-purpose flour
Flour provides the structure that holds the pudding together as it sets.
Milk
Milk supplies the liquid that forms the batter and adds richness and browning.
Peaches
Peaches add moisture and sweet fruit flavor beneath the batter.
Butter
Butter adds fat for flavor and keeps the dish from sticking.

The step that matters

Folding the beaten egg whites into the batter. Stiff whites hold air that lightens the pudding. Folding gently, rather than stirring, keeps that air from collapsing, so the pudding rises and stays tender.

Swap the peach

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits about as well
  4. Peachthe original

Fit is the average pairing score against butter, flour, milk, 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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