Victoria Sauce is an inspired addition to plain steamed pudding for a family dessert.
1 egg yolk
3 fl. oz. double cream
3 tablespoons castor sugar
2 teaspoons orange-flavoured liqueur
In a medium-sized heatproof mixing bowl, beat together the egg yolk, cream and sugar until the mixture is thick and pale in colour. Stir in the liqueur.
Place the bowl over a saucepan half-filled with hot water and place the pan over moderate heat. Cook the sauce for 5 to 7 minutes, whisking constantly with a wire whisk or rotary beater, or until the mixture thickens and has doubled in bulk.
Remove the pan from the heat and the bowl from the pan.
Pour the sauce into a warmed sauccboat and serve immediately.