For Christmas and New Year’s (or for that matter, any time of the year when you have need of a restaurant-quality hard sauce), this Very Best Hard Sauce Ever is the perfect accompaniment to your best plum pudding.
It is also extremely tasty drizzled over your best cheesecake or chocolate cake, then sprinkled with a little sifted icing sugar to really dress up it’s appearance.
(For more recipes from a Homemade Orange Julius; Homemade Boursin cheese; Swirled Peppermint Brittle; herbal recipes, preparations; homemade holiday and hostess gift ideas; mocktails; spice combinations –such as Mignonette, Cajun, Asian Five Spice, German Mustard, etc– and so much more, check out the ‘category’ sections of betweenclosefriends.com)
½ c unsalted butter
1½ c sifted icing sugar
1 egg yolk
2 T rum or brandy
- Cream the butter until it is very light.
- Gradually add the sifted icing sugar, while still creaming the butter.
- When it is all creamed together and smooth, add the egg yolk and rum or brandy.
- Beat together well.
- Pour the hard sauce into a dish, and refrigerate overnight.
- To serve: reheat and pour over your dessert liberally.