Preparation info

  • For

    4–6

    • Difficulty

      Easy

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.

Ingredients

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

Method

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.