Wilson Family Sauce for English Plum Pudding
Submitted by HKmary
A sweet, buttery brown sugar sauce with vanilla, fresh lemon juice, and melted marshmallows spooned warm over Christmas plum pudding. A cherished family recipe ready in just 10 minutes.
YIELD
1 batchPREP
5 minCOOK
5 minREADY
10 minEvery proper plum pudding deserves a proper sauce, and this one’s been in the Wilson family long enough to earn its place at the Christmas table.
Brown sugar and cornstarch come together in a saucepan with butter and water, then get brightened with vanilla, a good squeeze of lemon juice, and (here’s the twist) a cup of marshmallows stirred in right at the end.
The marshmallows melt into the hot sauce and give it a silky, almost toffee-like sweetness that clings to every slice of pudding.
Ten minutes, start to finish.
Pro Tips
- Stir constantly once the mixture comes to a boil. Cornstarch sauces can go lumpy fast if you walk away.
- Add the marshmallows off the heat. Residual warmth melts them perfectly without scorching. Stir until they disappear into the sauce.
- Make it ahead and reheat gently with a splash of water. It thickens as it cools, so thin it back to your preferred consistency.
Ingredients
Directions
Combine brown sugar and cornstarch in a saucepan.
Add the water and butter.
Stir over medium heat until the mixture boils, then cook until mixture clarifies and thickens slightly, about 3 to 5 minutes.
Remove from heat and stir in the flavoring, lemon juice and marshmallows.
Serve hot over plum pudding.
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