THE ORIGINAL ‘RECEIPT’

BRANDY SAUCE FOR PLUM PUDDING.

Good melted butter, with sugar to taste, to half a pint of sauce, a wine-glassful of brandy; more may be added if approved.

~ Handbook of Domestic Cookery. London and Glasgow: William Collings, Sons, & Company, Limited, 1882.

THE UPDATED RECIPE

• ½ c. butter
• 1 c. brown sugar
• ¼ c. brandy.

Combine the butter and brown sugar in a saucepan.

Set over medium-high heat, and stir constantly with a wooden spoon, for about 5 to 7 minutes, until the butter and sugar have melted together to form a syrup.

Remove from the heat, and add the brandy; stir to blend.

Return to the heat, and stir constantly for about one minute more, until smooth and thoroughly heated through.

Serve immediately over steamed plum pudding or Fig Pudding Myrtle.

Yield: 1 ¼ cup of Brandy Sauce.

This is rich and potent – a delightful indulgence!