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Dessert

Another Baked Apple Pudding

A baked apple pudding made with apples, sugar, water, 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. Stew the apples with sugar and water until smooth and dry.

  2. Add butter, lemon rind, lemon juice, and egg yolks once the butter is melted.

  3. Stir in the egg whites quickly in small portions and beat well.

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

Bake

  1. Place a rim of pastry around a dish.

  2. Pour in the pudding.

  3. Bake 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
Provide the bulk and fruity flavour, softened into a smooth purée when stewed.
Egg yolks
Enrich the custard and help it set into a tender, rich texture.
Egg whites
Whipped in gently to lighten the mixture and help it rise and set in the oven.
Butter
Adds richness and a soft, tender crumb through its fat content.
Sugar
Sweetens the apples and helps brown the surface of the pudding.
Flour or crushed naples biscuit
Adds body and helps the pudding hold its structure as it bakes.

The step that matters

Stirring in the egg whites. Egg whites should be folded in quickly and in small portions so the batter stays airy. Overmixing knocks out the air, and the pudding can turn dense rather than light.

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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