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Sauce for sweet puddings

Cold creamed butter sauce (a hard sauce) from Erken (1914): 125 g butter creamed until white with 125 g sugar and about ½ dl rum or sherry. Served over hot sweet pudding or alongside.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 501 (falt i det fri)

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About the dish

A cold, creamed butter sauce from the chapter "Dessert sauces" in "Stor kokebok" (1914) - intended for hot, sweet puddings, where the butter melts and forms a rich sauce.

How to make it

  1. 1

    Cream the butter

    Cream the butter until white and fluffy.

  2. 2

    Add sugar and rum

    Stir in the sugar and the rum (or sherry) and stir until everything is well combined.

  3. 3

    Serve

    Pour the sauce over the hot pudding, or serve it separately.

Changes from the original

"1 wine glass" is estimated at about ½ dl. Measurements and language have been modernized; the method is divided into steps.

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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. 501) → 1949 (korrekturlest, s. 577)~36% av teksten endretfjernetlagt til
125 gr. smør 125 gr. sukker 1 vinglas rum vinglass rom eller 1 glas glass sherry eller begge dele. Smørret deler. Smøret røres hvitt og skummende, tilsættes tilsettes sukker og rum. Røres, rom. Røres til det er godt blandet, serveres. Sausen kan enten heldes helles over puddingen eller serveres særskilt.

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Frequently asked questions

What kind of sauce is this - hot or cold?
It is a cold, creamed butter sauce (a so-called hard sauce). The butter is creamed until white and fluffy with sugar and rum/sherry, and served without cooking - either poured over the hot pudding or in a separate sauce bowl.
How much butter, sugar and spirits should I use?
Equal parts butter and sugar: 125 g butter and 125 g sugar, plus 1 wine glass of rum or 1 glass of sherry - or both, to taste. The recipe is intended for about 6 servings and takes around 10 minutes.
How do I get the sauce airy and keep it from separating?
Use soft, room-temperature butter and cream it until white and fluffy before adding the sugar. Add the rum or sherry a little at a time and stir until everything is well combined, as the recipe specifies.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 501, where it is listed as a sauce for sweet puddings.

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