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Dessert

Frozen Apple Pudding

A frozen dessert of stewed apples mixed with fruit preserves, sugar, and spices, served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Apple and apricot match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 777 recipes. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

Frozen Apple Pudding

Ingredients

Directions

Make the apple base

  1. Stew the apples until tender.

  2. Mix the apples with the orange rind, apricot jam, and sugar.

  3. Mash the mixture through a coarse sieve.

  4. Freeze the mash.

Add the fruit and finish

  1. Simmer the raisins in a little sugar and water for a few minutes.

  2. Drain the raisins and add them, along with the shredded almonds, cherries, and citron, to the apples when they are partly frozen.

  3. Stir in the curaçao and maraschino.

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 + apricottop 2% of all pairs
    Smell alikestrong
    Cooked together777 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  2. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Apricot + almondtop 5% of all pairs
    Smell alikestrong
    Cooked together852 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Orange + almondtop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

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

  5. Apricot + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together703 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

What each ingredient does

Apples
Form the bulk of the pudding and, once mashed, give it a smooth, soft body.
Sugar
Sweetens the pudding and lowers its freezing point, keeping it soft rather than rock-hard.
Whipped cream
Adds fat and air, giving the frozen pudding a light, creamy texture.
Apricot jam
Adds concentrated fruit sweetness and flavour along with extra pectin body to the mash.
Raisins
Add chewy texture and concentrated sweetness to the frozen mixture.

The step that matters

Add the raisins, almonds, cherries and citron when the apples are partly frozen. If the mash is fully frozen, the add-ins won't distribute evenly and the mixture stays icy; if it is still liquid, the fruit and nuts sink and settle. Partly frozen gives a slushy base that holds them in suspension.

Swap the raisin

How well each one fits the dish's main ingredients (apple, apricot, sugar, orange, almond, cream):

  1. Vanillafits better
  2. Peachfits better
  3. Figfits better
  4. Raisinthe original

Fit is the average pairing score against apple, apricot, sugar, orange, almond, cream. 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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