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Dessert

Another Baked Apple Pudding

A baked apple pudding made with apples, sugar, butter, lemon, eggs, ginger syrup, and flour or crushed biscuits.

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

Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Another Baked 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.

Make the filling

  1. In a pot, stew the apples with sugar and water until smooth and dry.

  2. Add butter, lemon rind, and lemon juice; stir until butter is melted.

  3. Quickly mix in the egg yolks and then the egg whites in small portions.

  4. Beat the mixture well and add the syrup of preserved ginger and flour or crushed biscuit.

Bake

  1. Prepare a pastry border in a baking dish, pour in the pudding mixture.

  2. Bake at 350°F (175°C) for 30 to 45 minutes.

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. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Apple + gingertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,424 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 smooth, thick base that gives the pudding its body and fruit flavor.
Butter
Adds richness and fat, giving the pudding a tender, smooth texture.
Egg yolks
Enrich the custard and help set the pudding into a creamy, tender structure.
Egg whites
Add air and lightness, helping the pudding rise and bake up less dense.
Flour or crushed naples biscuit
Absorbs excess moisture and lends body so the pudding holds its shape.

The step that matters

Mixing in the eggs. Egg yolks and whites should be added quickly and in small portions into a warm mixture so they blend smoothly without scrambling. Beating the mixture well then distributes air and ingredients evenly, which affects the final texture.

Swap the apple

How well each one fits the dish's main ingredients (sugar, butter, lemon, egg, syrup, ginger, flour):

  1. Raisinfits better
  2. Vanillafits better
  3. Orangefits better
  4. Applethe original

Fit is the average pairing score against sugar, butter, lemon, egg, syrup, ginger, flour. 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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