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Punch Sauce for Sweet Puddings

Punch Sauce for Sweet Puddings is a traditional British recipe, based on Eliza Acton's recipe of 1845, for her classic sweet sauce made from a sugar syrup base thickened with a butter and flour paste that's finished with brandy, wine, rum, orange juice and lemon juice and which is heated to thicken before being served. The full recipe is presented here and I hope you enjoy this classic British version of: Punch Sauce for Sweet Puddings.

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

PUNCH SAUCE FOR SWEET PUDDINGS.

     This may be served with custard, plain bread, and plum puddings. With two ounces of sugar and a quarter of a pint of water, boil very gently the rind of half a small lemon, and somewhat less of orange-peel, from fifteen to twenty minutes ; strain out the rinds, thicken the sauce with an ounce and a half of butter and nearly a teaspoonful of flour, add a half-glass of brandy, the same of white wine, two-thirds of a glass of rum, with the juice of half an orange, and rather less of lemon-juice : serve the sauce very hot, but do not allow it to boil after the spirit is stirred in.

     Sugar, 2 oz.; water, 1/4 pint; lemon and orange rind : 14 to 20 minutes. Butter, 1 1/2 oz.; flour, 1 teaspoonful ; brandy and white wine, each 1/2 wineglassful ; rum, two-thirds of glassful ; orange and lemon juice.

Modern Redaction

Ingredients:

60g granulated sugar
150ml water
pared zest of 1/2 lemon and 1/2 small orange
45g butter mixed to a smooth paste with 1 tsp plain flour
40ml brandy
40ml white wine
50ml rum
juice of 1/2 orange
juice of 1/2 small lemon

Method:

Combine the sugar, water and citrus zests in a small saucepan. Bring to a simmer and cook for 15 minutes then strain into a clean pan. Work in the butter and flour paste until smooth then place back on the heat and work in the brandy, wine, rum, orange juice and lemon juice.

Heat gently until the sauce is thick and heated though (but do not allow to boil). Serve very hot.

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