Skip to main content
Dessert

Pastey Cream Fresh Apple Pudding

A baked apple pudding with pastry cream, apricot jam, cloves, and whipped cream topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Pastey Cream Fresh 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

  1. Make a puree of the apples.

  2. Line a small earthenware pudding dish with puff pastry.

Assemble and bake

  1. Spread the apple puree and apricot jam in the bottom of the dish.

  2. Fill the dish with pastry cream flavored with cloves.

  3. Bake at 350°F (175°C) for 30 minutes.

Finish and serve

  1. Top with whipped cream and serve immediately.

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. Apple + clovetop 6% of all pairs
    Smell alikemoderate
    Cooked together2,774 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Apricot + clovetop 11% of all pairs
    Smell alikemoderate
    Cooked together204 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Apricot + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,116 recipes

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

  5. Apple + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,089 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Apples
Their puree forms the moist, fruity base layer under the custard.
Apricot jam
Adds sweetness and fruit flavor to the layer beneath the cream.
Puff pastry
Forms a crisp, flaky shell that holds the filling in the dish.
Pastry cream
Provides a rich, thick custard that sets as it bakes.

The step that matters

Bake at 350°F (175°C) for 30 minutes. Pastry cream can curdle or become grainy if overheated, and the pastry needs enough heat to brown and crisp. Watching the oven keeps the custard smooth while the crust sets.

Swap the clove

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Gingerfits about as well
  4. Clovethe original

Fit is the average pairing score against apple, apricot, 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.

More apple pudding recipes

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

You might also like

Apple CakeApple Cake80 recipesApple MeringueApple Meringue75 recipesClove CakeClove Cake53 recipesDried Apple CakeDried Apple Cake51 recipes