Recipes Revisited: Merrick's Plum Pudding Sauce

 Merrick's Plum Pudding Sauce

This is what was on the sheet:
"Sauce
Make a plain sauce of custard, sugar, salt, slice of butter and cold water.  Guess at the amounts of each
Then flavor with French brandy "

It isn't a lot to go off of, so I found another that I used as a base.

• 1/2 cup unsalted butter
• 1 1/2 cups powdered sugar
• 2 tbsp  French brandy
• 1/2 teaspoon vanilla extract

Place softened butter in a medium mixing bowl and beat until pale and fluffy. Add sugar and continue to beat until smooth.  Add brandy and vanilla one tablespoon at a time. beat until combined.  Cover and refrigerate the hard sauce for at least two hours, but preferably overnight.  Bring to room temperature before serving.

Again, if you want to see all the recipes I've transcribed check out this page.