Plum Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dessert sauce of plums, water and sugar cooked until the plums break down and passed through a sieve to make it smooth. The full recipe is presented here and I hope you enjoy this classic British version of: Plum Sauce.
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This is a classic recipe for a Victorian version of Plum Sauce 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. 94.—PLUM SAUCE.
Remove the stones from a pint of Orleans plums, and put these into a stewpan with a gill of water, and four ounces of sugar; stir them over a sharp fire until the plums are dissolved, and then rub the sauce through a sieve or tammy, to be afterwards used to pour over steamed sweet puddings. Note.—Similar kinds of pudding sauce may be prepared in the same manner, by using for such purposes either peaches, or nectarines, apricots, damsons, &c.
Modern Redaction
Ingredients:
600ml eating plums, stones removed
140ml water
120g sugar
Method:
Stone and quarter the plums. Place in a pan along with the sugar and water then bring to a boil and simmer briskly until the fruit have broken down (about 40 minutes). Take off the heat and rub through a fine-meshed sieve.
