Hard Sauce for Puddings

by Michelle

   This sauce is adapted from a book that I purchased recently titled "Sticky, Chewy, Messy, Gooey" by Jill O'Connor (Chronicle Books, ©2007). The writing, recipes and photography entice the reader into the kitchen to whip up something special. What I liked about this particular version is that it added more alcohol than traditional recipes. The flavor mellows as the hard sauce ages in the refrigerator - up to two weeks before serving - just let the sauce soften a bit at room temperature before serving alongside the pudding. The sauce can be scooped or piped on. Or, as I did for Auntie Dick's Steamed Persimmon Pudding, I couldn't bother to wait so I just poured on a bunch and dove right in. Patience is a virtue, this I know is true.
   Jill's recipe calls for brandy and I substituted spiced rum. Amaretto would also be tasty.

Hard Sauce

2 sticks butter, at room temperature (I used salted butter)
3-4 cups powdered sugar
grated zest of 1 lemon
1/2 cup brandy, spiced rum, amaretto, or whatever strikes your fancy

1. In the bowl of an electric mixer, set at medium speed, cream the butter and 3 cups of the confectioners' sugar until light and creamy. Add the lemon zest and gradually beat in the brandy until well blended. Taste the hards auce. If you want it sweeter, beat in another 1/2 cup to 1 cup sugar.
2. Store in a covered container for up to 2 weeks before serving.