Plum Pudding Sauce
|Butter||1⁄4 Cup (4 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Rich milk/Cream||1⁄2 Cup (8 tbs)|
Cream the butter and powdered sugar.
Add the cider and the well-beaten yolks of the eggs.
When well mixed, stir in the milk or cream.
Cook in a double boiler until it is as thick as a custard and then gradually pour it into the beaten whites of the eggs, beating constantly.