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Dessert

Apple and Entire-wheat Bread Pudding

A bread pudding made with whole-wheat bread crumbs, apples, raisins, suet or butter, and baked or steamed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Apple and Entire-wheat Bread Pudding

Ingredients

Directions

Make the batter

  1. Mix the bread crumbs and chopped apples in a bowl.

  2. Add the chopped suet or butter, seeded raisins, egg, flour, baking powder, salt, and milk. Stir until well combined.

Cook and serve

  1. Boil or steam the mixture for about 2 hours.

  2. Serve with vanilla sauce.

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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  5. Wheat + breadtop 10% of all pairs
    Smell alikestrong
    Cooked together209 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Bread crumbs
Provide the bulk and structure that the pudding holds together around.
Apples
Add moisture and a fruity sweetness as they soften during cooking.
Suet or butter
Adds fat, which gives the pudding richness and a tender texture.
Egg
Binds the mixture and helps it set as it cooks.
Baking powder
Releases gas during cooking, helping the pudding rise and lighten.

Swap the apple

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

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

Fit is the average pairing score against wheat, bread, butter, raisin, egg, flour, milk. 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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