Jam Sauce is a popular accompaniment to steamed pudding, but it need not be forgotten in the summer months, when it is equally delicious poured over ice-cream.
4 tablespoons jam grated rind and juice of 1 lemon 4 tablespoons sugar 10 fl. oz. water 2 teaspoons cornflour dissolved in 1 tablespoon water
In a small saucepan, melt the jam with the lemon rind and juice, sugar and water over moderate heat, stirring with a wooden spoon until the sugar has com-pletely dissolved. Remove the saucepan from the heat and set it aside for 10 minutes.
Add the cornflour mixture to the jam mixture and stir well. Return the saucepan to the heat. Bring the sauce to the boil, stirring constantly. Allow the sauce to boil for 2 minutes. Remove from the heat and pour into a warmed sauce-boat.