Here is the original Mrs Beeton’s pudding sauce recipe, as reported on the Australian web site The Cook and The Curator: Eat your history. I have adapted the measurements for America.
Ingredients
- 1 ¼ cup brandy
- 1 ¾ cups Madeira (or sweet sherry)
- 2 tablespoons caster* sugar (or to taste)
- 40 ounces unsalted butter (chopped into 4 pieces)
Instructions
Heat the brandy, Madeira and sugar in a small saucepan over low heat, stirring gently until the sugar dissolves. Do not boil unless you want the alcohol to cook off. Remove the pan from the heat and add the butter, stirring until it has just melted. If the milk solids separate from the butter, leaving white specks in the sauce, skim these off or strain the sauce through a fine sieve.
Serve the sauce hot, spooned over each serve of the pudding.
Note: The sauce I serve is hard sauce – that is, I set it in the fridge, and let the heat of the pudding melt it. I also use about half the booze as this recipe, keeping the proportions the same but using less than a cup total
