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Dessert

Coiled Apple Pudding

A apple pudding made with a dough of flour, suet, and water, filled with apples and spices, boiled and served with butter and quince syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Coiled Apple Pudding

Ingredients

Directions

Make the dough

  1. Make a paste with flour, suet, salt, and enough water to form a dough.

  2. Knead the dough well and roll it out thin.

Fill and boil

  1. Line a bowl with the rolled dough.

  2. Fill the bowl with the prepared apples, lemon peel, cloves, nutmeg, and cinnamon.

  3. Cover the filling with a thin layer of dough.

  4. Tie the bowl with a cloth and boil until well done.

Finish and serve

  1. Cut a piece from the top and mix it with the apples.

  2. Add sugar to taste, fresh butter, and a little syrup of quinces.

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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  4. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

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

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

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 dough's structure, holding the pudding together while it boils.
Beef suet or marrow
Adds fat that makes the dough tender and rich.
Baking apples
Provide the main filling, softening and turning sweet and tender as they cook.
Fresh butter
Adds richness and fat that gives the filling a smooth, rounded flavour.
Sugar
Adds sweetness to balance the tart apples and spices.

The step that matters

Tie the bowl with a cloth and boil until well done. The cloth must be snug so the dough stays sealed, and the pudding needs a steady boil long enough for the dough to cook through and the apples to soften fully. Too little heat or time leaves the dough raw and the filling firm.

Swap the apple

How well each one fits the dish's main ingredients (flour, beef, lemon, clove, nutmeg, cinnamon, sugar):

  1. Raisinfits better
  2. Orangefits better
  3. Limefits better
  4. Applethe original

Fit is the average pairing score against flour, beef, lemon, clove, nutmeg, cinnamon, 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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