Traditional Sweet Sauce for Hot Steamed Puddings

Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 oz. (30 g.) butter
  • ½ oz. (15

Method

For flavouring, boil a bay leaf with the milk (removing it before serving), add vanilla or the grated rind of a lemon or orange, or 2 oz. (60 g.) of cooking chocolate dissolved in a little water.