Wine Sauce for Puddings is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dessert sauce of white wine and melted butter whisked with lemon zest and sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Wine Sauce for Puddings.
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This is a classic recipe for a Victorian version of Wine Sauce for Puddings that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 98.—WINE SAUCE FOR PUDDINGS
To a gill of melted butter, add a glass of wine, rum, or brandy, a little grated lemon or orange-peel, and a spoonful of sugar.
Modern Redaction
Ingredients:
140ml melted butter sauce
200ml white wine (or rum or brandy)
1 tbsp grated lemon zest (or orange zest)
1 tbsp sugar
Method:
Whisk together all the ingredients in a bowl and serve slightly chilled. This makes an excellent sauce for steamed puddings.
