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Plum Pudding Sauce

A sauce made by creaming butter and sugar, then adding boiling wine and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Plum Pudding Sauce

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 ↓

Plum Pudding Sauce

Ingredients

Directions

  1. Cream the butter and sugar together in a bowl.

  2. Boil the wine in a saucepan.

  3. Stir the creamed mixture into the boiling wine.

  4. Season with nutmeg to taste.

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

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

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Wine + nutmegtop 21% of all pairs
    Smell alikelow
    Cooked together3,356 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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 smooth, silky body to the sauce.
Sugar
Creamed with butter, it sweetens the sauce and helps give it body.
Wine
Provides liquid and acidity, forming the base the creamed mixture is stirred into.

The step that matters

Stirring the creamed mixture into the boiling wine. Adding the butter and sugar mixture to very hot liquid can cause it to separate or curdle. Stirring steadily as it is added helps it disperse evenly and form a smooth sauce.

Swap the nutmeg

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

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

Fit is the average pairing score against butter, sugar, 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.

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