Princess Pudding
A steamed pudding served with a lemon sauce.
Ingredients
- 2/3 cup Butter
- 1 cup Granulated Sugar
- 1 cup All-Purpose Flour
- 3 large Eggs
- 1/2 teaspoon Baking Powder (Originally Royal Baking Powder.)
- 1 small glass Brandy
- 1 cup Granulated Sugar (For Lemon Sauce)
- 1 cup Water (For Lemon Sauce)
- 1/2 teaspoon Lemon Extract (For Lemon Sauce)
- 1 tablespoon Lemon Juice (For Lemon Sauce)
More recipes using Butter
PRINCE ALBERT PUDDING
This classic Prince Albert Pudding recipe offers a rich and comforting dessert experience, perfect for special occasions. The combination of sweet butter, sugar, eggs, and raisins creates a moist and flavorful pudding. Served with a sweet brandy or fruit sauce, this pudding is a delightful treat. The texture is tender and the flavor is sweet and buttery.
Sweet Sauce
A classic Victorian-era sweet dessert sauce based on a simple butter sauce (melted butter). It can be flavored with lemon zest, vanilla, or almond essence, and enriched with rum, brandy, or cream. Ideal for puddings.
HARD SAUCE
This classic hard sauce recipe offers a rich, sweet, and buttery flavor, perfect for topping warm desserts. The simple combination of sugar and butter, enhanced with a hint of lemon, creates a delightful contrast to the warmth of a pudding or pie. This easy-to-make sauce adds an elegant touch to any dessert occasion, providing a satisfying and comforting experience.
Hard Sauce
This classic hard sauce recipe offers a rich and sweet accompaniment to warm desserts. The creamy texture and buttery flavor perfectly complement the warmth of a pudding or other baked treat. This simple sauce is easy to make and adds an elegant touch to any dessert. Serve chilled for the best experience.
Instructions
- 1In a large bowl, cream together the butter and sugar until smooth. Add the eggs one at a time, beating for a few minutes between each addition. Gradually add the flour, which has been sifted with the baking powder, and the brandy. Mix until just combined.
- 2Butter a pudding mold well. Pour the batter into the prepared mold. Place the mold in a saucepan with boiling water, ensuring the water reaches halfway up the sides of the mold. Steam for 1 1/2 hours.
- 3While the pudding is steaming, make the lemon sauce. Boil the sugar and water together for 15 minutes. Remove from heat and let cool slightly. Add the lemon extract and lemon juice.
- 4Carefully turn the pudding out onto a serving dish. Serve warm with the lemon sauce.
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