Hard Sauce

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


  • 4 oz. (120 g.) butter
  • 3 oz. (90 g.) caster sugar
  • 1 tablespoon brandy


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.