Wine Or Brandy Sauce For Puddings
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📝 Description
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🥘 Ingredients
1/2 pint of melted butter No. 377, 3 heaped teaspoonfuls of pounded sugar; 1 _large_ wineglassful of port or sherry, or 3/4 of a _small_ glassful of brandy.
👨🍳 Method
Make 1/2 pint of melted butter by recipe No. 377, omitting the salt; then stir in the sugar and wine or spirit in the above proportion, and bring the sauce to the point of boiling. Serve in a boat or tureen separately, and, if liked, pour a little of it over the pudding. To convert this into punch sauce, add to the sherry and brandy a small wineglassful of rum and the juice and grated rind of 1/2 lemon. Liqueurs, such as Maraschino or Curaçoa substituted for the brandy, make excellent sauces.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage wine sauce recipe from Mrs. Beeton, expecting a fussy, old-fashioned concoction. Instead, I found a delightfully simple and adaptable sauce that's perfect for a weeknight cook looking to elevate their dessert. The most surprising part? How well the flavors melded together in just 15 minutes. I used a generous splash of sherry, and the resulting sauce was rich, velvety, and perfectly balanced. The recipe's flexibility is its true charm. I didn't have a boat or tureen, but a simple gravy boat did the trick. And while I didn't convert it into punch sauce this time, I'm eager to experiment with the rum and lemon variation next. This sauce is a fantastic way to stretch a little booze into a luxurious dessert topping. Next time, I'll try it with a humble steamed sponge pudding.
