HOT WINE OR PLUM PUDDING SAUCE
Generous 2 ⅓ cups
Combine in the top of a double boiler or a heatproof bowl:
- 1 stick (4 ounces) unsalted butter, softened
- 1 cup sugar
Using a hand mixer, beat on medium-high speed until fluffy and lightened in color. Beat in:
- 2 large eggs, beaten
Beat in:
- ¾ cup dry sherry or Madeira
- Finely grated zest of 1 lemon
- (¼ teaspoon grated or ground nutmeg)
The sauce may look curdled at this point but will smooth out once cooked. Cook over simmering water, beating constantly, until the sauce reaches 160°F, about 5 minutes.