Pudding Sauces

What's a pudding without the sauce? Here's three tasty sauces for any steamed pudding.

Here's a selection of pudding sauces you can use over a steamed pudding.  My mother served pudding several times a month and our favourite sauce was the Nutmeg Sauce but we were often served a Brown Sugar Sauce as well. I have also included a hard sauce for those who prefer this kind.

Printable recipes for all three sauces at end of post.

If you like nutmeg or eggnog this sauce is just lovely and complements a raisin or fruit pudding so well.

Mom's Nutmeg Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk 
• ¼-⅓ cup white sugar, or to taste
• Pinch of salt
• ½-1 teaspoon nutmeg
• 1 teaspoon vanilla

How to make it:
In a medium size saucepan over medium heat melt butter and stir in flour until bubbly but not brown. Whisk in cold milk, sugar and nutmeg.  Stir and cook until sauce comes to a gentle boil.  Lower heat and continue to cook and stir another 2 minutes until thickened and thoroughly cooked.  Stir in the vanilla.  Serve with steamed pudding.

Makes about 2 cups sauce.

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Brown Sugar Sauce

• ½ cup brown sugar
• 1 tablespoon cornstarch 
• 1 teaspoon vanilla 
• 1 tablespoon lemon juice
• 1 cup boiling water
• 1 tablespoon butter

How to make it:
Combine all ingredients except lemon juice and vanilla.  Cook over medium heat until mixture comes to a gentle boil.  Lower heat and continue to cook and occasionally stir for 2 minutes.  Add lemon juice and vanilla and mix well.  Serve with steamed pudding.

Makes about 1½ cups sauce.

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Hard sauce is served in dollops over warm slices of pudding. It's basically a vanilla frosting that melts over and into the pudding.

Hard Sauce

• ½ cup softened butter
• 2 cups icing sugar
• 1 or 2 teaspoons vanilla
• 1 or 2 tablespoon warm water, if needed

How to make it:
Cream the butter and add the icing sugar in small amounts, beating well after each addition.  Add flavouring and beat until fluffy only using the water if the mixture is too thick.  Use immediately or refrigerate until ready to use.  Serve 1 or 2 tablespoons with each serving of hot steamed pudding. 

Makes about 2½ cups sauce.

To print click on arrow upper right side.⇩