Sauce for Steamed Pudding

Submitted by: jej
Last Updated: 1/17/2009

2 c. sugar
1 t. flour
1/2 c. butter
1-1/2 c. boiling water
1 well-beaten egg

Mix flour well with sugar. Just before serving, add butter and boiling water. Heat on stove if necessary to dissolve sugar and cook flour. Then, very slowly add hot mixture to beaten egg, while beating egg constantly. The egg will be cooked when the boiling mixture is poured into it. Serve over individual servings of the steamed pudding in bowls.

The leftover sauce may be refrigerated and then reheated for a later meal.

RE the EGG: The boiling hot mixture is poured very slowly into the egg, and cooks it. Also, when you serve it again, can reheat it... Therefore... IF you have any question at all about safety, you could reheat it right after you make it. I wouldn't boil the daylights out of it, but up to 170 or so ought to do it, I'd think. There are also pasteurized eggs in the market. Whatever, please don't let the egg dis-sway you. --jej