Why it works: Butter and white wine match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 5,039 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Autre Pudding
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 300°F (150°C).
Make the batter
In a bowl, cream the softened butter and sugar together.
Add the eggs one at a time, mixing well after each addition.
Stir in the flour and mix until smooth.
Add the jam and mix well.
Dissolve the baking soda in a little water and add it to the mixture.
Finally, stir in the white wine.
Bake
Pour the batter into a greased mold.
Bake for 2 hours.
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 aroma chemistry they share, and how many recipes mention both.
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Butter + white winetop 3% of all pairsAroma overlapstrongMentioned together5,039 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Raspberry + white winetop 5% of all pairsAroma overlapstrongMentioned together70 recipes
Shared aroma: damascenone (apple, rose).
-
Flour + buttertop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + raspberrytop 7% of all pairsAroma overlapstrongMentioned together1,281 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Egg + buttertop 8% of all pairsAroma overlapstrongMentioned together118,511 recipes
Shared aroma: nonanal (fat, citrus).
Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely 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
- Eggs
- Provide structure and richness as they set during baking.
- All-purpose flour
- Builds the body of the pudding as its starches set when baked.
- Butter
- Adds fat for a tender crumb and rich flavor.
- Baking soda
- Reacts with the wine's acidity to produce gas that lightens the batter.
- White wine
- Its acidity reacts with the baking soda to help the pudding rise.
- Jam
- Adds sweetness, fruity aroma and moisture to the batter.
The step that matters
Dissolve the baking soda in a little water and add it to the mixture.. Baking soda needs an acid to react and release gas. If it is added unevenly or left undissolved, pockets of bitterness or uneven rising can occur. Mixing it in evenly before baking helps the pudding rise uniformly.
Flavor stand-ins for the raspberry
How well each one fits the dish's main ingredients (egg, flour, sugar, butter, white wine):
- Vanillabetter flavor fit
- Lemonbetter flavor fit
- Applebetter flavor fit
- Raspberrythe original
Fit is the average pairing score against egg, flour, sugar, butter, white wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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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