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Dessert

Sponge Pudding

A baked or boiled pudding made with sponge cakes, wine-soaked, custard-filled, and served with custard or wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Sponge Pudding

Ingredients

Directions

Prepare the mold

  1. Butter a mold thickly.

  2. Fill the mold three-quarters full with small sponge cakes soaked in wine.

  3. Pour rich cold custard into the mold to fill it up.

  4. Butter a piece of paper and place it over the mold.

  5. Tie a floured cloth tightly over the mold.

Cook and serve

  1. Boil the mold for one hour.

  2. Carefully turn out the pudding and pour cold custard over it.

  3. Alternatively, bake the pudding and serve with wine sauce instead of custard.

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

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

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

What each ingredient does

Small sponge cakes
Form the bulk of the pudding and soak up the wine, giving it a soft, moist body.
Rich cold custard
Fills the mold around the cakes, adding richness and moisture to the finished pudding.
Wine
Soaks the sponge cakes, adding moisture and a mild acidic, fruity flavour.

“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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