Hard Sauce

A traditional British sauce to be served with steamed puddings and hot desserts, Hard Sauce may be made with any number of different flavourings: orange, lemon, brandy, honey or coffee. This recipe contains

1 teaspoon of vanilla essence – // one of the other flavourings is substituted, a larger quantity (1 tablespoon) should be added instead of the vanilla essence.

6 OUNCES

4 oz. icing sugar

2 oz. butter, cut into small pieces

1 teaspoon salt

1 teaspoon vanilla essence

1 egg, lightly beaten

Sift the sugar into a medium-sized mixing bowl. Add the butter and, with a wooden spoon, cream it into the sugar to make a soft paste. Add the salt and the vanilla essence. Continue creaming the mixture until it is light and smooth. Beat in the egg-Place the bowl in the refrigerator to chill for at least 30 minutes. The sauce may be served piled in a dish or, when set, it can be cut, with a pastry cutter, into fancy shapes to be used to decorate the dessert.

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