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A Delicious German Pudding-sauce

A Delicious German Pudding-sauce is a traditional British recipe, based on Eliza Acton's recipe of 1845, for her classic custard made from a sweetened blend of sherry or Madera and lemon juice that's heated and mixed with egg yolks and which is heated to thicken and beaten with a hand blender to froth it up. The full recipe is presented here and I hope you enjoy this classic British version of: A Delicious German Pudding-sauce.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6

Rating:

Tags : Sauce RecipesDessert RecipesBritish Recipes

This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.

Original Recipe

A DELICIOUS GERMAN PUDDING-SAUCE.

     Dissolve in half a pint of sherry or Madeira, from three to four ounces of fine sugar, but do not allow the wine to boil; stir it hot to the well-beaten yolks of six fresh eggs, and mill the sauce over a gentle fire until it is well thickened and highly frothed ; pour it over a plum, or any other kind of sweet boiled pudding, of which it much improves the appearance. Half the quantity will be sufficient for one of moderate size. We recommend the addition of a dessertspoonful of strained lemon-juice to the wine.

     For a large pudding, sherry or Madeira, 1/2 pint; fine sugar, 3 to 4 oz.; yolks of eggs, 6 ; lemon-juice (if added), 1 dessertspoonful.

     Obs.—As we have already said in the previous receipt, it is customary to froth sweet sauces in Germany with a small machine made like a chocolate-mill. Two silver forks fastened together at the handles may be used instead on an emergency, or the sauce may be whisked to the proper state, like the one which precedes it.

     Great care must be taken not to allow these sauces to curdle. The safer plan is to put any preparation of the kind into a white jar, and to place it over the fire in a pan of boiling water, and then to stir or mill it until it is sufficiently thickened : the jar should not be half filled, and it should be large enough to allow the sauce to be worked easily. The water should not reach to within two or three inches of the brim. We give these minute details for inexperienced cooks.

Modern Redaction

Ingredients:

200ml sherry or Madeira
35g granulated sugar
6 egg yolks
1 dessert spoon lemon juice

Method:

Combine the sherry or Madeira, lemon juice and the sugar in a saucepan. Heat gently until the sugar dissolves then bring just to a simmer. Immediately take off the heat.

Beat the eggs in a bowl and whisk in the hot wine and sugar mixture (add this in a slow by steady stream). Once the wine mixture has been incorporated with the egg yolks, pour into a saucepan and heat gently whilst beating with a stick blender until the custard has thickened and is frosted up (be careful that the sauce does not boil).

Use as a sauce to pour over plum puddings (particularly Christmas puddings).

Find more Eliza Acton Recipes Here and more Traditional Victorian Recipes Here.