A fiery, festive sauce to accompany a rich steamed fruit pudding. Another classic from the Countess of Dudley!
Original Recipe: 'Sherry Sauce' (Book 3, 1914)
Speed: 10 mins. | Serves: 6
1 wineglassful of 'good' sherry or Madeira
2 tsp. caster sugar
Juice of 1 lemon
4 egg yolks (of very fresh eggs)
1. Put all of the ingredients into a saucepan and whip together well.
2. Put saucepan into a larger pan of boiling water for 5 minutes, whipping the mixture the whole time.
3. Serve very hot.
We served ours with Ripon Pudding - a recipe from the same book.
Original Recipe for 'Sherry Sauce'
'BOOK 3': A Second Dudley Book of Recipes (1914)
Collected and Arranged By: Georgina Ward, Countess of Dudley
Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)