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Dessert

Apple Pudding

A steamed pudding made with suet, bread crumbs, apples, and sugar, finished with a butter‑sugar wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Apple Pudding

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Apple Pudding

Ingredients

Directions

Make the pudding

  1. In a mixing bowl, beat the yolks of 4 eggs.

  2. Add 1 cup finely chopped suet, 3 tablespoons sugar, 1 teaspoon salt, and 2 cups bread crumbs.

  3. Add enough milk to moisten the mixture, 2 tablespoons baking powder, and 2 finely chopped apples.

  4. Mix well and pour into a mold.

  5. Steam for 1.5 hours.

Make the foamy sauce

  1. For the foamy sauce, cream ½ cup butter.

  2. Gradually add 1 cup powdered sugar, 1 beaten egg, and 2 tablespoons wine.

  3. Beat while heating over hot water.

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.

Photo for illustrative purposes only · Contact us to use it

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Apple + winetop 10% of all pairs
    Smell alikemoderate
    Cooked together1,207 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

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

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

What each ingredient does

Egg yolks
Add richness and help bind the pudding mixture as it sets.
Suet
Adds fat that keeps the pudding moist and tender during steaming.
Bread crumbs
Provide body and absorb liquid, giving the pudding its soft structure.
Baking powder
Releases gas that lightens the pudding and helps it rise.
Apples
Add moisture, fruity flavor and tenderness to the pudding.
Butter
Creams with sugar to form the airy base of the foamy sauce.

The step that matters

Beat while heating over hot water. Heating the sauce gently while beating thickens the eggs and butter evenly without scrambling. Too much heat curdles the egg, so the sauce stays smooth and foamy.

Swap the apple

How well each one fits the dish's main ingredients (egg, sugar, bread, milk, butter, wine):

  1. Vanillafits better
  2. Figfits about as well
  3. Applethe original
  4. Peachfits about as well

Fit is the average pairing score against egg, sugar, bread, milk, butter, wine. 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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