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📝 Description
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🥘 Ingredients
1 lb. of cherries, 1 tablespoonful of flour, 1 oz. of butter, 1/2 pint of water, 1 wineglassful of port wine, a little grated lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to taste.
👨🍳 Method
Stone the cherries, and pound the kernels in a mortar to a smooth paste; put the butter and flour into a saucepan; stir them over the fire until of a pale brown; then add the cherries, the pounded kernels, the wine, and the water. Simmer these gently for 1/4 hour, or until the cherries are quite cooked, and rub the whole through a hair sieve; add the remaining ingredients, let the sauce boil for another 5 minutes, and serve. This is a delicious sauce to serve with boiled batter pudding, and when thus used, should be sent to table poured over the pudding.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Cherry Sauce For Sweet Puddings this week, and I must say, the technique of pounding cherry kernels to a smooth paste was a revelation. I found it imbued the sauce with an almond-like richness that I hadn't expected from cherries alone. The process was straightforward enough, but the results were surprisingly complex. This sauce is perfect for the weeknight cook who wants to elevate a simple pudding without spending hours in the kitchen. The combination of tart cherries, sweet port, and warm spices creates a harmonious balance that's both comforting and sophisticated. I served it over a steamed sponge pudding, and the vibrant cherry color made for a striking presentation. The sauce is best made fresh, but it can be reheated gently if needed. Next time, I might experiment with a splash of brandy instead of port for a different depth of flavor.
