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Dessert

Apple and Cream Pudding

A baked pudding made with stewed apples, rice, cream, egg, sugar, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Apple and Cream 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. Mix the apples, ½ cup sugar, and ¼ teaspoon salt in a bowl.

  2. In another bowl, combine the cold boiled rice, sweet cream, beaten egg, ½ cup sugar, ½ teaspoon salt, and flour.

Combine and bake

  1. Pour the rice mixture over the apple mixture and stir to combine.

  2. Pour the mixture into a baking dish and bake at 350°F (175°C) for 1 hour and 15 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Apple + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

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

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Porter apples
Provide the main body and fruit flavour of the pudding as they soften during baking.
Cold boiled rice
Adds body and bulk, giving the pudding a soft, starchy texture.
Sweet cream
Adds richness and moisture, making the custard-like filling tender.
Beaten egg
Sets during baking, binding the filling so it holds its shape when cut.
Flour
Thickens the filling slightly, helping it hold together as it bakes.

The step that matters

Pour the mixture into a baking dish and bake at 350°F (175°C) for 1 hour and 15 minutes.. The egg sets as the pudding bakes. Underbaking leaves a runny centre, while overbaking can make the custard dry and grainy, so the full time at a moderate oven helps it set evenly.

Swap the apple

How well each one fits the dish's main ingredients (sugar, rice, cream, egg, flour):

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

Fit is the average pairing score against sugar, rice, cream, egg, 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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