Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Traditional English pudding sauce: recipes go back to the early eighteenth century.


  • 4 oz. (120 g.) butter
  • 3 oz. (90


With a wooden spoon, or using a blender, cream all together, till the brandy is taken up and the sugar and butter are evenly amalgamated. Roll into balls about half the size of ping-pong balls and serve with Christmas pudding or on plain suet pudding with or without dried fruit.