Skip to main content
Dessert

Baked Tuddings

A sweet pastry with a crust filled with preserved fruit or apple marmalade, topped with a butter‑sugar‑lemon custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Baked Tuddings

Ingredients

Directions

Prepare

  1. Prepare a crust about 1 inch thick.

  2. Fill the crust with warmed preserved fruit or smooth apple marmalade.

Make the mixture

  1. In a bowl, cream together the butter and powdered sugar.

  2. Add the lemon zest and mix well.

  3. Gradually stir in the milk until combined.

  4. Pour the mixture into the crust.

Bake

  1. Bake until golden brown, checking for color as a doneness indicator.

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. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Crust
Provides the base structure that holds the filling while it bakes.
Butter
Creamed with sugar, it adds richness and a tender texture.
Powdered sugar
Sweetens the mixture and dissolves smoothly when creamed with butter.
Milk
Adds moisture to the mixture and helps the top brown during baking.
Lemon zest
Adds bright citrus aroma to the mixture.
Good apples
Cooked into marmalade, they make a thick, fruity filling with moisture.

The step that matters

Gradually stir in the milk. Adding liquid slowly to the creamed butter and sugar lets it combine into a smooth, even mixture. Pouring it in all at once can cause the mixture to look split or grainy.

Swap the lemon

How well each one fits the dish's main ingredients (syrup, apple, sugar, butter, milk):

  1. Vanillafits better
  2. Pearfits better
  3. Peachfits better
  4. Lemonthe original

Fit is the average pairing score against syrup, apple, sugar, butter, 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.

You might also like

Apple PuddingApple Pudding256 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipes