Pudding Sauce
A classic sweet wine sauce enriched with butter, sherry, and sugar, perfect for serving warm over traditional steamed puddings and desserts. This Victorian-era sauce adds richness and warmth to any pudding.
Ingredients
- 0.5 pint Butter, melted (Approximately 1 cup (240ml) melted butter)
- 2 wineglasses Sherry, sweet or medium-dry (Approximately 6 ounces (180ml))
- 1 tablespoon Sugar, granulated or superfine (Pounded loaf sugar in original; use granulated or superfine sugar)
- 0.25 teaspoon Nutmeg, freshly grated (For garnish on top)
Instructions
- 1Melt the butter in a small saucepan over low heat until completely liquefied.
- 2Add the sherry and sugar to the melted butter, stirring to combine thoroughly.
- 3Continue heating the sauce over medium-low heat, stirring occasionally, until it is quite hot but not boiling. The sugar should be completely dissolved.
- 4Pour the hot sauce into a sauce-tureen or serving pitcher. Grate fresh nutmeg over the top and serve immediately with your pudding.
