Elisabeth Ayrton

Plum Pudding Sauce

Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Dr Kitchiner’s recipe, 1817; very good with any steamed pudding.

Ingredients

  • 1 glass sherry
  • 1 glass brandy
  • 1 dessertspoon

Method

Stir the sugar and lemon zest into the brandy mixed with the sherry and slowly stir the warm butter into the mixture. Keep warm over hot water and stir well just before serving in a sauceboat with ladle. At the last minute sprinkle a little grated nutmeg over it.