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Category: Breakfast Foods

Title: Pancake or Pudding Sauce

originally recorded by a Lady Clark around 1880


2 T flour or cornflour (cornstarch)
Half pint (300 ml or one and a quarter cups, scant) sweet white wine
1 oz (25g or quarter stick) butter
2 T brown sugar
Grated peel of one lemon


1.Mix the flour and wine thoroughly and then heat to boiling point, stirring well until it is thick and smooth.
2. Simmer gently for five minutes, stirring from time to time.
3. Chop the butter into small pieces and add to the sauce and then add the sugar and finely grated lemon peel and stir until the butter and sugar have all dissolved.
4. Pour the hot sauce over your pudding or pancakes.

Provided by Bow-in-the-Cloud Vineyard, England.

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