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Maple Pudding Sauce

A buttery maple syrup sauce thickened with flour and optional cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Maple Pudding Sauce

Ingredients

Directions

  1. Melt the butter in a saucepan.

  2. Stir in the flour until combined.

  3. Slowly pour in the hot maple syrup while stirring continuously.

  4. Cook for 10 minutes, stirring frequently.

  5. Add salt and stir well.

  6. If desired, add thick cream just before removing from heat.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + maple syruptop 17% of all pairs
    Smell alikelow
    Cooked together1,084 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Maple syrup + creamtop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Adds fat and richness, and carries flavor into the sauce.
Flour
Thickens the sauce as its starch swells when heated in the butter and liquid.
Maple syrup
Provides the main sweetness and maple flavor, and forms the body of the sauce.
Thick cream
Adds richness and a smoother, silkier texture to the finished sauce.

The step that matters

Pouring in the hot maple syrup. Adding the hot syrup slowly while stirring constantly lets the flour disperse evenly. Dumping it in at once can cause lumps, because the starch clumps before it can hydrate and thicken smoothly.

“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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