Skip to main content
Dessert

Steamed Apple Pudding

A steamed dessert made with sliced apples, sugar, flour, baking powder, salt, shortening, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Apple and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,104 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Steamed Apple Pudding

Ingredients

Directions

Prepare the apples

  1. Wipe, quarter, core, peel, and slice the apples.

  2. Spread the apples in a buttered baking dish.

  3. Sprinkle the apples with sugar.

  4. Steam the apples until they are nearly tender.

Make and steam the pudding

  1. In a bowl, combine the remaining ingredients to form a tea biscuit mixture.

  2. Pour the mixture over the apples.

  3. Cover the dish.

  4. Steam for an additional 20 to 25 minutes.

Serve

  1. Serve with sugar and cream or a sauce such as lemon, caramel, or brown sugar.

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 + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Provide the main fruit body and tender, moist texture under the biscuit topping.
Sugar
Adds sweetness and helps the apples soften and take on flavour.
Flour
Forms the structure of the tea biscuit mixture as it steams.
Baking powder
Releases gas that lifts the biscuit mixture so it becomes light.
Shortening
Adds fat that tenderises the biscuit mixture and gives a softer crumb.
Milk
Moistens the flour and binds the biscuit mixture into a batter-like dough.

The step that matters

Steam the apples until nearly tender before adding the topping. Apples that are not softened before the biscuit mixture goes on will stay firm, while the topping may overcook. Partial softening lets both finish together during the final steaming.

Swap the apple

How well each one fits the dish's main ingredients (sugar, flour, milk):

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

Fit is the average pairing score against sugar, flour, milk. 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.

You might also like

Apple PuddingApple Pudding256 recipesApple CakeApple Cake80 recipesApple MeringueApple Meringue75 recipesDried Apple CakeDried Apple Cake51 recipes