Sack Sauce

This is a very traditional sauce for pudding. It has been forgotten during the past hundred years, but because the flavour is so good, and everyone I serve it to enjoys it; it really ought to be revived.

Sack was a fortified wine; the flavour can be compared to sherry today. It was used a lot in cooking and also in puddings. You may also use Madeira or another sweet wine if you have that in your larder.

Take equal quantities of butter, sherry and sugar. Melt the butter until it starts to brown, then add the sugar and sherry and stir until the sugar has dissolved and the sauce is creamy. Serve hot.