Brandy Sauce

• 4 oz/1½ cup/125 g butter
• about 3¼

Put the butter and sugar in a saucepan with half the brandy and heat gently in a water bath, stirring constantly, until the sugar has dissolved and the mixture is very soft. Do not let it become too hot or the butter will be oily. Take it from the heat and stir in the remaining brandy and Madeira. Pour the sauce over the pudding or serve it in a separate sauceboat.