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A Common Apple Pudding

A boiled apple pudding made with flour, suet, apples, lemon rind, lemon juice, optional butter, nutmeg or cinnamon, and marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

A Common Apple Pudding

Ingredients

Directions

Make the pudding

  1. Make a light crust by mixing flour and beef suet until crumbly.

  2. Roll the dough thin and fill it with the apples.

  3. Add the grated lemon rind and lemon juice.

Boil and serve

  1. Tie the pudding in a cloth and boil for 1 hour and 20 minutes before Christmas.

  2. Boil for an additional 20 to 30 minutes after Christmas.

  3. Serve with a small slice of fresh butter if desired, and sprinkle with nutmeg or cinnamon.

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 + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Apple + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together2,230 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Nutmeg + orangetop 8% of all pairs
    Smell alikestrong
    Cooked together2,746 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 structure of the thin crust that encloses the apples.
Beef suet
Adds fat that makes the crust rich and tender once cooked.
Boiling apples
Provide the moist, tender filling that cooks down inside the crust.
Lemon juice
Adds acidity that brightens the sweetness of the apples.

The step that matters

Keep the pudding boiling for the full time. Steady heat cooks the suet crust through and softens the apples inside. Lifting the pudding out early leaves the flour dough doughy and the apples undercooked.

Swap the nutmeg

The recipe marks nutmeg as optional. How well each one fits the dish's main ingredients (flour, beef, apple, lemon, butter, orange):

  1. Cinnamonfits better
  2. Thymefits about as well
  3. Nutmegthe original
  4. Tarragonfits about as well

Fit is the average pairing score against flour, beef, apple, lemon, butter, orange. 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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