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Dessert

Sago Pudding

A sweet pudding made from sago, milk, eggs, biscuits, brandy, and sugar, served with butter and wine.

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 ↓

Sago Pudding

Ingredients

Directions

Make the pudding

  1. Boil the sago in milk until tender.

  2. Let it cool, then add the eggs, biscuits, brandy, and sugar.

  3. Boil the mixture in a basin.

Serve

  1. Serve with melted butter, wine, and sugar.

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. Brandy + winetop 9% of all pairs
    Smell alikemoderate
    Cooked together2,427 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

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

  4. Brandy + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Sago
Swells as it cooks in milk, giving the pudding its body and soft, tender texture.
Eggs
Bind the mixture and set when heated, giving the pudding structure and a firmer texture.
Milk
Cooks with the sago to form the base, adding moisture and richness.
Naples biscuits
Soak up liquid and add flavour and body to the pudding mixture.

The step that matters

Boiling the mixture in a basin. Egg-thickened puddings can curdle or turn rubbery if overheated, so the mixture should be heated gently and kept from boiling too hard.

“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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