Skip to main content
Dessert

Another Way to Make Apple Pudding

A baked apple dessert with butter, sugar, eggs, brandy, and lemon, topped with candied citron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Apple and brandy are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,291 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Another Way to Make Apple Pudding

Ingredients

Directions

Make the filling

  1. Stew the apples in water with the lemon rind until soft.

  2. Beat the apples to a pulp.

  3. Add melted butter, brown sugar, beaten eggs, brandy, and lemon juice to the apple pulp.

Bake and top

  1. Line a dish with puff pastry.

  2. Pour the mixture into the lined dish and bake until set.

  3. Once baked, top with thin chips of candied citron and lemon peel.

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 + brandytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,291 recipes

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

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

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

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

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

  4. Butter + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

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

What each ingredient does

Apples
Break down into a soft pulp that forms the body of the pudding.
Eggs
Set during baking to give the pudding its firm, custard-like structure.
Butter
Adds richness and a tender texture to the filling.
Brown sugar
Adds sweetness and moisture, and helps the filling brown slightly in the oven.
Brandy
Adds aroma and flavor depth to the filling.

The step that matters

Bake until set. Eggs set as they heat, so the pudding should be baked only until the center is firm. Overbaking can make the eggs curdle and turn the texture grainy and dry.

Swap the lemon

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

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

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

More apple pudding recipes

Baked 128Boiled 64Steamed 30Sago 26Swiss 24Boston 17 See all 461 →

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesApple CakeApple Cake80 recipes