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Dessert

Apple Pudding

A baked apple pudding made with apples, eggs, sugar, breadcrumbs, and topped with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Apple Pudding

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

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 the apples

  1. Steam the apples until tender.

Make the pudding

  1. In a bowl, combine the beaten egg yolks, sugar, and bread crumbs; mix well.

  2. Gently fold in the beaten egg whites.

  3. Pour the mixture over the steamed apples.

Bake and serve

  1. Bake at 350°F (175°C) until light brown.

  2. Serve with cream.

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.

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.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Apple + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,790 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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 tender, fruity base that the pudding mixture is poured over.
Egg yolks
Add richness and help bind the pudding mixture as it sets.
Egg whites
Whipped to a stiff froth, they lighten the mixture and help it rise and set airy.
Sugar
Sweetens the pudding and helps it brown lightly in the oven.
Bread crumbs
Absorb moisture and give the pudding body and a soft, set structure.

The step that matters

Folding in the egg whites. Whipped whites hold air that gives the pudding its lightness. Stirring them in vigorously knocks out that air, so fold gently to keep the pudding light and airy.

Swap the apple

How well each one fits the dish's main ingredients (egg, sugar, bread, cream):

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

Fit is the average pairing score against egg, sugar, bread, 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.

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