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Dessert

Boiled Fruit Pudding

A boiled pudding made with fruit wrapped in paste and cooked in a boiled cloth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Boiled Fruit Pudding

Ingredients

Directions

Prepare

  1. Prepare a sheet of paste according to your preferred recipe.

  2. Place sliced fruit in the center and sprinkle with sugar.

  3. Fold the paste over the fruit like a dumpling.

  4. Dip a stout cloth in hot water, flour the inside, and place the pudding inside.

Boil and serve

  1. Tie the cloth tightly and boil for 2.5 hours.

  2. Serve hot with 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. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

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

Paste
Encloses the fruit, forming a dough wrapper that cooks into a tender, cohesive pudding.
Apples, peaches, or berries
Provide the main filling, releasing juices that moisten the pudding as it boils.
Sugar
Sweetens the fruit and helps draw out juices that form a syrup inside the wrapper.

The step that matters

Tie the cloth tightly. A loose cloth lets water seep in and the filling spread out, so the pudding can turn soggy or lose its shape during the long boil.

“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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