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Dessert

Sakatoga Pudding

A sweet pudding made with corn starch, milk, sugar, eggs, butter, wine, and a sauce of sugar, butter, wine, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Sakatoga Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the pudding

  1. Mix corn starch in cold milk and stir until it boils.

  2. When cool, stir in white sugar and beaten egg yolks and whites.

  3. Pour mixture into a large pudding dish and place in a pan of water.

  4. Bake for 1.5 hours at 350°F (175°C).

Make the sauce and serve

  1. For the sauce, cream together sugar and butter.

  2. Add egg yolks and half the wine, then stir in boiling water for 10 minutes.

  3. Add the rest of the wine and serve.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

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

What each ingredient does

Corn starch
Thickens the milk when heated, giving the pudding body and a set texture.
Eggs
Add structure and richness as they set during baking, helping the pudding hold together.
Butter
Adds richness and a smooth, creamy mouthfeel to the sauce.
Sugar
Sweetens the pudding and sauce and helps soften the texture of the sauce.
Wine
Adds acidity and aroma to the sauce, balancing its sweetness.

The step that matters

Stirring the milk and corn starch until it boils. Corn starch only thickens once its granules swell fully in hot liquid. Stopping too early leaves the base thin, and it may not set properly during baking.

“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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