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Dessert

Extra Nice Pudding Sauce

A buttery, sweet sauce flavored with sherry, 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 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 ↓

Extra Nice Pudding Sauce

Ingredients

Directions

Make the sauce

  1. In a bowl, beat together the butter and sugar until well combined.

  2. Add the eggs and beat until mixed.

  3. Stir in the sherry wine.

Cook and serve

  1. Place the mixture over a pot of boiling water and cook for 10 minutes, stirring often.

  2. Serve warm.

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).

  2. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

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
Sweetens the sauce and helps it hold a smooth, fluid texture.
Eggs
Thicken the sauce gently as they cook, giving it body.
Sherry wine
Adds acidity and a distinctive nutty, aromatic flavor.

The step that matters

Cooking over simmering water. Eggs thicken when heated gently, but too much heat can scramble them. Keeping the bowl over barely boiling water and stirring often lets the sauce thicken smoothly without curdling.

“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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