Why it works: Apple and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,551 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Apple Pudding
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 400°F (200°C).
Line a dish with pie paste.
Make and bake the pudding
In a bowl, combine grated apple, sugar, butter, beaten eggs, lemon peel, and lemon juice.
Pour the pudding mixture into the lined dish.
Bake in the preheated oven until set.
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.
-
Apple + lemontop 14% of all pairsSmell alikemoderateCooked together7,551 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Apple + buttertop 14% of all pairsSmell alikemoderateCooked together8,706 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Butter + lemontop 16% of all pairsSmell alikemoderateCooked together41,227 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the mixture and help it set into a firm, custard-like texture when baked.
- Butter
- Adds richness and fat, giving the pudding a tender, moist crumb.
- Sugar
- Sweetens the pudding and helps it brown at the edges as it bakes.
- Grated apple
- Adds moisture and fruit flavour that becomes soft and tender as it bakes.
- Lemon juice
- Adds acidity that brightens the sweetness and balances the richness of the butter and eggs.
The step that matters
Bake until set. Eggs set as their proteins coagulate with heat. Underbaking leaves the filling runny, while overbaking makes it dry and curdled, so check for a firm centre rather than relying on time alone.
Swap the apple
How well each one fits the dish's main ingredients (sugar, butter, egg, lemon):
- Vanillafits better
- Orangefits better
- Raspberryfits better
- Applethe original
Fit is the average pairing score against sugar, butter, egg, lemon. 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
You might also like
Lemon Cake228 recipes
Lemon Ice147 recipes
Lemon Sherbet103 recipes
Apple Cake80 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.