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Plum Pudding Sauce

Erken's plum pudding sauce from 1914: melted butter with sugar, cognac, and Madeira, served warm over plum pudding.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 500 (falt i det fri)

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About the dish

From the section on dessert sauces in "Stor kokebok" (1914). A rich, spirit-laced butter sauce that accompanies the English-inspired plum pudding, at the time a fixed part of Norwegian Christmas tradition in middle-class homes.

How to make it

  1. 1

    Melt the butter

    Place the butter and 1 tablespoon of sugar in a bowl. Set the bowl in a warm spot or over a water bath and let it stand until the butter has melted.

  2. 2

    Stir in the wine

    Stir the cognac and Madeira into the melted butter. Adjust the sweetness with more sugar.

  3. 3

    Serve

    Warm the sauce gently (it must not boil) and pour it over the pudding, or serve it in a separate sauce boat.

Changes from the original

Measurements converted to deciliters and grams; the fractions in the OCR interpreted as 3/4 dl cognac and 1/4 dl Madeira. The method has been split into numbered steps, and "stands near the heat" has been modernized to melting over a water bath / low heat.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 500) → 1949 (korrekturlest, s. 577)~39% av teksten endretfjernetlagt til
3/4 3/8 del. konjak 1/4 konjakk 3/8 del. madeira 60 gr. smør sukker. Smørret Smøret og 1 spiseske spiseskje sukker haves has i en bolle, sættes settes i nærheten av varmen, staar, står til smørret smøret er smeltet. Konjak Konjakk og madeira røres i, mere sukker sættes settes til efter smak, og naar når sausen er varm, heldes helles den over puddingen, eller den serveres særskilt.

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Frequently asked questions

What is plum pudding sauce made of?
Just four things: 3/4 dl cognac, 1/4 dl Madeira, 60 g butter, and sugar to taste (start with 1 tablespoon).
How is the sauce made?
Butter and 1 tablespoon of sugar are placed in a bowl set near the heat until the butter has melted. Stir in the cognac and Madeira, add more sugar to taste, and once the sauce is warm, pour it over the pudding or serve it on its own.
Should the sauce be boiled?
No, it should only be warmed gently beside the heat so the butter melts and the sauce becomes warm — never boiled, as that evaporates the alcohol and the flavor.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 500. It is intended as an accompaniment to plum pudding and yields about 6 servings.

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