A Good Sauce for Boiled Puddings is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dessert sauce of rum or brandy beaten to combine with a creamed butter and sugar mix that's typically served with boiled puddings. The full recipe is presented here and I hope you enjoy this classic British version of: A Good Sauce for Boiled Puddings.
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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
A GOOD SAUCE FOR VARIOUS BOILED PUDDINGS.
514. INGREDIENTS.—1/4 lb. of butter, 1/4 lb. of pounded sugar, a wineglassful of brandy or rum.
Mode.—Beat the butter to a cream, until no lumps remain; add the pounded sugar, and brandy or rum; stir once or twice until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to the taste or fancy of the cook or mistress.
Average cost, 8d. for this quantity.
Sufficient for a pudding.
Modern Redaction
Ingredients:
115g butter
115g powdered sugar
150ml brandy or rum
Method:
Cream the butter in a bowl then add the sugar and beat until pale and fluffy. Add the brandy or rum, a little at a time, and beat into the creamed mixture to combine thoroughly. Serve immediately as a cream sauce.
Either serve poured around the boiled pudding or serve in a tureen or sauce boat as an accompaniment.
