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Sauce

Another Pudding Sauce

A sweet sauce made from sugar, butter, Madeira wine, and eggs, used for puddings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Another Pudding Sauce

Ingredients

Directions

  1. Beat the sugar, butter, Madeira wine, and eggs together for 30 minutes.

  2. Heat the mixture in a saucepan until it scalds, but do not let it boil.

  3. If you want a richer yellow color, add one more egg.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + madeira winetop 21% of all pairs
    Smell alikelow
    Cooked together343 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + madeira winetop 27% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Fine white sugar
Provides sweetness and helps give the sauce a smooth, body-rich texture.
Butter
Adds fat for richness and a silky mouthfeel.
Eggs
Proteins thicken the sauce as it heats and add color and richness.
Madeira wine
Contributes liquid and aromatic, slightly acidic flavor.

The step that matters

Heat until scalded, not boiled. Egg proteins thicken gently as the mixture warms, but boiling can overcook them, causing curdling or a grainy texture. Heating only to scalding, just below a boil, lets the eggs set into a smooth sauce.

“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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