I tried this vintage sauce recipe from Mrs. Beeton, expecting a simple boozy butter concoction. What I found was a delightful, almost custard-like texture that surprised me given the minimal ingredients. The key, I discovered, was in the beating of the butter and the gradual incorporation of the sugar and brandy. I used rum, as it was what I had on hand, and the warm, molasses notes complemented the rich butter beautifully. This sauce is perfect for the traditionalist or the weeknight cook looking to elevate a simple boiled pudding. The process is straightforward, and the result is a luxurious sauce that feels far more elaborate than the effort required. I served it in a separate dish, allowing diners to drizzle as much or as little as they pleased. It paired beautifully with a classic steamed Christmas pudding, bringing a touch of old-world charm to the table.