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Dessert

Apple and Brown-bread Pudding

A baked pudding made with brown bread crumbs, apples, suet, raisins, egg, flour, milk, and lemon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Apple and Brown-bread Pudding

Ingredients

Directions

Prepare

  1. In a large bowl, mix together the brown bread crumbs and chopped apples.

  2. Add the finely chopped suet, raisins, egg, flour, salt, and milk, and mix well.

Cook and serve

  1. Grease molds with butter and fill them with the mixture.

  2. Boil the molds for about 2 hours.

  3. Serve with a sauce flavored with lemon.

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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

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

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

    Shared aroma: 2-undecenal (sweet).

  5. Apple + milktop 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

Brown bread crumbs
Form the bulk of the pudding and soak up moisture to give it body.
Egg
Binds the mixture so it holds together after cooking.
Suet
Adds fat that enriches the texture and keeps the pudding moist.
Flour
Helps thicken the mixture and gives it a firmer structure.
Raisins
Add concentrated sweetness and chewy texture.
Apples
Add moisture, tartness and fruity flavour to the pudding.

The step that matters

Boil the molds for about 2 hours. Steaming or boiling slowly and steadily cooks the egg and starch through without drying the pudding. If the water boils too hard or drops too low, the pudding may cook unevenly or turn dense and rubbery.

Swap the lemon

How well each one fits the dish's main ingredients (bread, apple, raisin, egg, flour, milk, butter):

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

Fit is the average pairing score against bread, apple, raisin, egg, flour, milk, butter. 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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