Hard Sauce, an English dessert sauce, is more of a spread, than a pourable sauce. It is traditionally found on figgy or Christmas Pudding, mincemeat pies, gingerbreads, plum pudding and bread pudding. This sauce can easily be made in advance and stored in the refrigerator for several months. Depending on what it is served on and the time of year changes the brown spirit. Christmas Pudding is timely with Brandy or Cognac, while Rum is more common in the summer months. This sauce can be used on cold or warm desserts, causing it to melt when served a top heated treats.
Makes: 1 cup of Hard Sauce, good for 1 large Christmas Pudding mold or 9 individual molds.
In the bowl of a stand mixer (using a whisk attachment), food processor or regular bowl with an electric hand mixer, cream together the softened butter, powdered sugar, spirit and salt. Mix for several minutes until the “sauce” is light, fluffy and creamy. Transfer to a serving container and serve at room temperature. This sauce can also be made in advance, and can be preserved if sealed and refrigerated for up to two weeks.