Plum-pudding Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dessert sauce of brandy, sugar and butter cooked in a bain marie (double boiler) that's finished by whisking in more Madeira and which is typically served over Christmas (plum) puddings. The full recipe is presented here and I hope you enjoy this classic British version of: Plum-pudding Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PLUM-PUDDING SAUCE.
499. INGREDIENTS.—1 wineglassful of brandy, 2 oz. of very fresh butter, 1 glass of Madeira, pounded sugar to taste.
Mode.—Put the pounded sugar in a basin, with part of the brandy and the butter; let it stand by the side of the fire until it is warm and the sugar and butter are dissolved; then add the rest of the brandy, with the Madeira. Either pour it over the pudding, or serve in a tureen. This is a very rich and excellent sauce.
Combine 50ml of the brandy, the butter and sugar in a bain marie over hot water. Stir until the sugar has dissolved and the butter has melted. Whisk in the remaining brandy and the Madeira. Either pour this sauce over the pudding or serve as an accompaniment in a sauce boat.
