Eliza Acton's Madeira sauce

Puddings and cakes

  • Serves: 6
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
This recipe is the perfect sauce for a pile of pancakes © National Trust

This recipe is the perfect sauce for a pile of pancakes

Ingredients

  • Finely pared rind of 1/2 lemon
  • 150ml (1/4 pint) water
  • 50g (1 3/4oz) soft brown sugar
  • 25g (1oz) butter
  • 2 level teaspoons cornflour
  • 150ml (1/4 pint) Madeira or sweet sherry

Method

  1. Simmer lemon rind, water and sugar in a saucepan for 10–15 minutes.
  2. Strain to remove lemon rind.
  3. Return syrup to saucepan.
  4. Work butter and cornflour together in a small basin.
  5. Add small pieces of this creamed mixture to hot syrup to thicken.
  6. Add Madeira or sherry, and reheat, but don’t boil.
  7. Serve hot in a warmed sauceboat.

(c) National Trust Books/Sara Paston Williams, 2010.
Extracted from Good Old-Fashioned Comfort Puddings by Sara Paston-Williams (2010)

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