This recipe is so delicious that people frequently ask to have more plum pudding just so that they have an excuse to eat lots more of the sauce.
Sainsbury Magazine, Christmas 1998
110g butter
melt
Refrigerate. When wanted, fold in cream.
225g soft dark brown sugar
stir in, allow to cool slightly
65ml medium sherry
whisk in
65ml port
850ml double cream
lightly whip
Serves 10-12
This makes a large quantitiy, but the base will keep for several weeks in the fridge, so you can use a little at a time, adding whipped cream to taste.
