Hot Sauce for Steamed Fruit Pudding

Preparation info
  • Yield:

    2½ cups

    • Difficulty


Appears in
The Christmas Cook: Three Centuries of American Yuletide Sweets

By William Woys Weaver

Published 1990

  • About


  • ¾ cup sugar
  • 2 cups hot water
  • 2 tablespoons


Dissolve the sugar in the hot water over a low heat. Work the flour and butter to a paste, then add to the syrup. Whisk continuously and bring the sauce to a gentle boil. As soon as it thickens, remove from the heat and add the vanilla. Serve at once with the steamed pudding.