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Tangy Butter
Tangy Butter is a traditional British recipe for a classic sauce made from a blend of pineapple and orange juice thickened with cornflour that's served with steamed puddings. The full recipe is presented here and I hope you enjoy this classic British version of: Tangy Butter.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Sauce RecipesVegetarian RecipesDessert RecipesBritish Recipes
This is a spicy pineapple and orange juice sauce thickened with eggs that works well with seamed sponge puddings.
Ingredients:
50g butter
50g caster sugar
juice of 1 orange
juice from a 225g tin of pineapple (or 60ml pineapple juice)
1 tsp cornflour (cornstarch)
Method:
Place a heat-proof bowl over a pan of simmering water. Add the butter and stir until melted.
Now stir in the sugar and beaten eggs. Combine the fruit juices in a jug and make up to 300ml with water then pour this into the bowl.
Cook the ingredients together, stirring constantly until the sauce is hot.
Blend the cornflour to a slurry with 2 tbsp water and add to the bowl. Continue cooking, stirring constantly, until the sauce thickens.
Serve hot.
