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Dessert

Baked Apple Pudding

A baked dessert of apples, bread crumbs, butter, eggs, and sugar, topped with whipped egg whites and served with cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

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.

Prepare the apples

  1. Pare and core the apples.

  2. Boil the apples with the lemon rind and a little water until tender.

Make the pudding

  1. Mash the apples finely and mix in the crumbed roll, butter, egg yolks, lemon juice, and sugar.

  2. Beat the mixture well and pour it into a baking dish.

  3. Bake at 350°F (175°C) for 30 minutes.

Top and serve

  1. Whip the egg whites to a froth.

  2. Spread the whipped egg whites around the edge of the dish.

  3. Return the dish to the oven until the egg whites are browned.

  4. Sprinkle with white sugar when cool.

  5. Serve with cream sauce.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apples
Cook down to a soft, moist base that gives the pudding its body and flavour.
Egg yolks
Enrich the mixture and help it set into a custard-like texture when baked.
Egg whites
Whipped into a foam that puffs and browns to form a light topping.
Butter
Adds richness and a tender, moist crumb to the pudding.
Crumbed roll
Soaks up moisture and adds bulk, giving the pudding a soft, cake-like structure.
Sugar
Sweetens the pudding and helps the top brown in the oven.

The step that matters

Whipping and browning the egg white topping. Egg whites must be beaten to a stable froth; under-whipped whites deflate and turn flat, while the oven browning needs watching so the meringue colours without drying out.

Swap the apple

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

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

Fit is the average pairing score against lemon, butter, egg, sugar, cream, sauce. 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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