Skip to main content
Dessert

Bared Apple Pudding

A baked dessert made with stewed apples, eggs, and pudding pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Apple and egg are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 7,461 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Bared 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.

Prepare the filling

  1. Stew the apples until soft, then let them cool.

  2. Beat the eggs well and mix them with the cooled apples.

Assemble and bake

  1. Line a dish with pudding pastry around the rim.

  2. Pour the apple and egg mixture into the dish.

  3. Bake at 350°F (175°C) until set.

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. Apple + eggtop 30% of all pairs
    Smell alikelow
    Cooked together7,461 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Apples
Softened by stewing, they form the moist, flavorful body of the pudding.
Eggs
Beaten eggs set when baked, binding the apple into a firm, custard-like pudding.
Pudding pastry
Forms the lining around the rim, giving the pudding a shaped edge that holds the filling.

The step that matters

Baking until set. Egg proteins coagulate as they heat, so the pudding is ready only when the centre has firmed. Pulling it out too early leaves a runny, wet interior.

“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.

You might also like

Apple PuddingApple Pudding256 recipesApple CakeApple Cake80 recipesApple MeringueApple Meringue75 recipesDried Apple CakeDried Apple Cake51 recipes