Puddings
Gâche Mélée
Gâche mêlaïe
Guernsey
Dense apple cake/pudding made with cooking apples, flour, sugar, milk, suet (or Guernsey butter), cinnamon, and nutmeg; traditional Guernsey apple dessert dating back hundreds of years; heavy, stodgy pudding served warm or cold with Guernsey cream or custard; debate exists whether apples should be chopped or sliced.
Original eatfuls sticker artwork
What it is
A closer look at Gâche Mélée.
Dense apple cake/pudding made with cooking apples, flour, sugar, milk, suet (or Guernsey butter), cinnamon, and nutmeg; traditional Guernsey apple dessert dating back hundreds of years; heavy, stodgy pudding served warm or cold with Guernsey cream or custard; debate exists whether apples should be chopped or sliced.
What to look for
Know it when you find it.
A dense, moist apple pudding with cinnamon and nutmeg; stodgy and comforting; served warm with Guernsey cream or custard; a traditional Guernsey apple dessert; hundreds of years old.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Gâche Mélée.
Names around the table
One food, more than one name.
Keep exploring
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Maharashtra, India
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Sweden
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Kerala, India
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A Kerala dessert of rice-flour ada cooked in thick coconut milk and jaggery, scented with cardamom, served at Onam feasts.
Sweden
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Curdled milk and egg dessert from Bohuslän, a regional specialty.
Cotonou, Benin
Aklui
A traditional porridge from fermented corn starch (mawê) with granules; served with milk, sugar, and sometimes coconut; a Cotonou breakfast specialty; sweet and comforting.
Greece
Akoumia
Ακούμια
Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Equatorial Guinea
Akwadu
Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.
Argentina
Anchi
Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.