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.
Ingredients
- 2 tbsp Unsalted butter (For the sauce base)
- 1 tbsp All-purpose flour (To thicken)
- 1 cup Milk or Water (Milk creates a richer sauce; water is traditional for clear melted butter)
- 2 tbsp White sugar (Adjust to taste)
- 1 whole Lemon (Optional: for zest/flavoring)
- 0.5 tsp Vanilla extract (Optional alternative to lemon)
- 1 tbsp Dark Rum, Brandy, or Wine (Optional: described as a 'great improvement')
- 2 tbsp Heavy cream (Optional: for extra richness)
Instructions
- 1If using lemon, wash the lemon and grate the zest directly into the sugar. Rub the zest into the sugar with your fingers to release the oils (this mimics the old technique of rubbing sugar on the lemon rind). If using vanilla or almond essence, measure it out.
- 2In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute to remove the raw flour taste, but do not let it brown.
- 3Gradually pour in the milk (or water) while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.
- 4Add the prepared sugar (with lemon zest) or plain sugar. Reduce heat to low and let the sauce simmer gently until it coats the back of a spoon.
- 5Remove from heat. Stir in the vanilla extract (if not using lemon), the rum (or brandy/wine), and the cream if using. Serve warm over pudding.