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Sherry Sauce // 1910s

Updated: May 10, 2020

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.)

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