Thursday, January 17, 2013

Hard Sauce

Hard sauce is a wonderful complement to almost any dessert (baked applespies, bread pudding, sky's the limit here...), but it is traditionally served on British steamed puddings, which is how I was introduced to it by my grandfather. It is butter based and when you spoon it onto a warm dessert it melts into glorious little rivers and makes everything all the better.

This recipe is based off of the one my grandfather would make for his suet pudding (sounds gross but it was so delicious and decadent). He always used brandy, but I like it with vanilla sometimes too.

Hard Sauce
1 stick (8 tablespoons) unsalted butter, softened
1 1/2 cups confectioner's sugar
2 tablespoons vanilla extract or brandy, or a mix of the two

Cream butter in a mixer until just a little fluffy. Add in sugar and beat until smooth (scrape the sides of the bowl to make sure everything gets fully incorporated). Once it's all mixed together add in the vanilla and/or brandy and let the mixer go until it's completely smooth and well mixed.

Refrigerate until ready to use, let soften slightly at room temperature before serving.

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  1. This sauce sounds amazing to me Mal, I love the ingredients in it and would love it smothered over a piece of crumble or something. It sounds like it's name comes from it's difficulty to make though unfortunately, I would really struggle with that as well.

    1. It's actually super easy to make. It's called hard sauce because it's hard when cold (like butter)


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