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Dessert

Extea Nice Pudding Sauce

A sauce made with butter, sugar, eggs, and sherry wine, cooked over a bain‑marie.

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 ↓

Extea Nice Pudding Sauce

Ingredients

Directions

Make the sauce

  1. Cream butter and sugar until well beaten.

  2. Add eggs and beat until combined.

  3. Stir in sherry wine.

Cook and serve

  1. Place mixture over a pot of boiling water.

  2. Cook for 10 minutes, stirring very often until ready to serve.

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 fat, giving the sauce a smooth, rounded mouthfeel.
Sugar
Sweetens the sauce and helps form a smooth, light base when creamed with butter.
Eggs
Thicken the sauce as they gently heat, giving it body and structure.
Sherry wine
Contributes aroma and a fruity, slightly acidic flavor that balances the sweetness.

The step that matters

Cook over simmering water, stirring often. The eggs thicken the sauce only with gentle, even heat. If the mixture gets too hot or sits still, the eggs can scramble or curdle, leaving a grainy texture instead of 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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