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Sauce

Pudding Sauce

A sweet sauce made from butter, powdered sugar, white wine, and water, served with grated nutmeg or lemon essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Pudding Sauce

Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Pudding Sauce

Ingredients

Directions

Prepare

  1. Beat the butter until frothy.

  2. Boil the white wine and water together.

Make and serve

  1. Pour the boiling mixture over the butter and sugar, stirring briskly.

  2. Serve immediately with grated nutmeg or essence of lemon.

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.

Photo for illustrative purposes only · Contact us to use it

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 + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. White wine + nutmegtop 17% of all pairs
    Smell alikemoderate
    Cooked together1,659 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Sugar + nutmegtop 20% of all pairs
    Smell alikelow
    Cooked together23,364 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Sugar and nutmeg barely smell alike, yet cooks put them together in 23,364 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 richness and a creamy mouthfeel to the sauce.
Fine powdered sugar
Sweetens the sauce and dissolves readily into the hot liquid for a smooth texture.
White wine
Adds acidity and aromatic flavour that brightens the sweet, rich butter.

The step that matters

Pouring the boiling mixture over the butter and sugar. The heat melts the butter and dissolves the sugar, and brisk stirring disperses the butter into the hot liquid. Pouring slowly or stirring too little can leave the sauce greasy or grainy.

Swap the nutmeg

How well each one fits the dish's main ingredients (sugar, butter, white wine):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Thymefits about as well
  4. Tarragonfits about as well

Fit is the average pairing score against sugar, butter, white wine. Candidates are from the same food group and used in at least 100 recipes.

“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.

More pudding sauce recipes

Plum 71German 18Plain 16Sweet 16Cabinet 10Cottage 10 See all 364 →

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