New Forest Sauce for Plum Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Beat the butter and sugar together in a pan of hot water with a wooden spoon till quite white and light, or the sauce will taste raw.
  2. Add the brandy and white wine by degrees.
  3. Beat all till thoroughly mixed.
  4. Serve this up in a sauce boat as cold as possible, not poured over the pudding.
Original Text
New Forest Sauce for Plum Pudding. (Mrs. Procter.) ¼ lb. of fresh butter well squeezed in a cloth, ¼ lb. of castor sugar, to be beaten up together with a wooden spoon till quite white and light; beat them in a pan of hot water, or the sauce will taste raw. Add 1 tablespoonful of brandy and 2 of white wine (sherry) and a very little nutmeg. The wine and brandy should be added by degrees; beat all till thoroughly mixed. Much depends upon the sugar being very finely pounded. Serve this up in a sauce boat as cold as possible, not poured over the pudding. It is excellent for plum pudding.
Notes
—