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 ↓
Dutch Apple Pudding
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Preheat the oven to 400°F (200°C).
In a bowl, mix the flour, cream of tartar, salt, and baking soda, then sift together.
Beat the egg until light and add the milk.
Rub the butter into the flour mixture.
Pour the milk and egg mixture into the flour and mix quickly and thoroughly.
Spread the dough about ½ inch deep in a buttered pan.
Top and bake
Peel, core, and cut the apples into eighths, then arrange them in rows on top of the dough.
Sprinkle with sugar and bake for about 25 minutes.
Serve warm with sugar and cream or a simple sauce.
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Milk + appletop 11% of all pairsSmell alikemoderateCooked together4,104 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter 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
- All-purpose flour
- Forms the main structure of the dough once combined with liquid.
- Cream of tartar
- Acidic powder that reacts with baking soda to help the dough rise.
- Baking soda
- Releases carbon dioxide with the acid, lifting the dough as it bakes.
- Egg
- Adds structure and richness and helps bind the dough.
- Butter
- Rubbed into the flour to add fat, tenderness and richness.
- Apples
- Provide moisture and tartness that contrast with the sweet topping.
The step that matters
Mixing the milk and egg into the flour. Mixing quickly and thoroughly, without overworking, keeps the dough tender while the acid and baking soda start producing gas to lift it.
Swap the apple
How well each one fits the dish's main ingredients (flour, cream, egg, milk, butter, sugar):
- Vanillafits better
- Raisinfits better
- Coconutfits better
- Applethe original
Fit is the average pairing score against flour, cream, egg, milk, butter, sugar. 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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