While this vanilla sauce is intended expressly to be poured over Murray’s Steamed Fruit Pudding, you’ll want it on other desserts; it’s that good even by itself.
This vanilla sauce enhances the flavours of Murray’s steamed fruit pudding and adds moisture and richness. The combination of the warm, spongy pudding and the luscious sauce creates a comforting dessert that can evoke cherished memories of family gatherings and festive celebrations.
When it comes to serving, presentation is key. Consider using a small jug for serving the sauce; this allows guests to help themselves and adds an elegant touch to your dessert table. For special occasions, a drizzle of the sauce over a layered trifle can create a visually stunning dessert that is sure to impress.
Moreover, consider enhancing your sauce by adding spices such as cinnamon or nutmeg, which can provide warmth and depth to the flavour profile, making it ideal for winter desserts.
For those who enjoy experimenting with flavours, consider adding a splash of vanilla extract or a hint of almond essence to the sauce. This not only enhances the vanilla flavour but introduces a delightful twist. Additionally, incorporating a pinch of sea salt can create a beautiful contrast, making the sauce even more indulgent.
With its rich and creamy texture, this vanilla sauce is versatile enough to elevate various desserts. Imagine drizzling it over a warm chocolate fondant, or pairing it with a classic sponge cake to bring out the flavours. You might also consider it an accompaniment to fresh fruit salad, where the sauce’s sweetness complements the fruits’ natural acidity. The beauty of this sauce lies in its simplicity, yet its depth of flavor can transform even the most basic desserts into something extraordinary.
Vanilla Sauce for Murray’s Steamed Fruit Pudding
Ingredients
- 2 tbsp unsalted butter salted or margarine may be substituted
- 2 tbsp all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 1 1/2 cups Hot Milk
Instructions
- In a medium saucepan, melt butter over medium heat.
- Blend in flour, stirring constantly until bubbly. Add enough hot milk to form a paste.
- Gradually stir in the remaining milk, stirring constantly until smooth and thickened. Add sugar and stir until dissolved.
- Place egg yolk in a bowl and stir in about ¼ of the hot mixture; avoid cooking the yolk and whisk constantly until smooth.
- Return the egg-yolk mixture to a saucepan and whisk over low heat until thickened.
- Remove from heat and add vanilla. Let cool slightly.
Notes
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Frequently Asked Questions
Can the Vanilla Sauce be prepared in advance?
The sauce can be made ahead, covered, refrigerated, and reheated in the microwave on a low setting (4 on my 1200-watt) for about 25 seconds.
What other desserts can I pour this sauce over?
I have tried bread pudding, warmed fruit cake, baked apple, and mince pie. It’s great all year round. Try it over ice cream, and add some spiced rum, too.
Tips for Perfecting Your Vanilla Sauce
To achieve the perfect consistency for your vanilla sauce, monitoring the heat while cooking is vital. A gentle simmer will prevent the sauce from thickening too quickly or curdling. Stirring continuously will also help maintain a smooth texture. If your sauce is too thick, a splash of milk or cream can help loosen it up.
Can I use non-dairy alternatives for this sauce?
How long can I store the vanilla sauce?
Try infusing the sauce with flavours such as orange zest or coffee for a more decadent version. These additions can surprise you, making your vanilla sauce a unique offering at your next dinner party.
Lastly, if you wish to take your vanilla sauce to the next level, consider making it a salted caramel sauce. Start by making a caramel from sugar and water, then slowly whisk in your cream and a pinch of salt, followed by vanilla. This will create a luxurious sauce that can be used with a variety of desserts.
