Vanilla and Rum Sauces Make Holiday Desserts special

My mother's parents were English and many of the meals she fixed for us reflected this heritage. Christmas evening meal was all the time roast beef and Yorkshire pudding. sweetmeat was all the time plum pudding with warm sauce. There are many recipes for plum pudding and all are labor intensive. Mom made plum pudding from scratch a few times, but it was so much work she finally bought Crosse and Blackwell pudding imported from England.

The plum pudding was served with warm vanilla or rum sauce. I did not like the rich pudding, so I only ate a spoonful. But I could have eaten an whole bowl of sauce. Mom also served apple pie with warm vanilla sauce. The mixture of warm sauce and fresh pie from the oven was heavenly. With a consolidate of changes the vanilla sauce method becomes rum sauce or rum-raisin sauce.

Food And Dessert

I have lightened the method by using Splenda Blend for Baking instead of sugar and elminating the half cup of butter in the primary recipe. However, I have added a tablespoon of butter for flavor. Warm vanilla and rum sauce turn uncomplicated cakes -- vanilla, apple, and spice -- into special desserts. Top frosty waffles with vanilla ice cream and sauce and you have one of the best desserts on the planet. garnish with a twist of orange peel and fresh mint to make your holiday desserts more festive.

Warm Vanilla Sauce

Ingredients

1/2 cup Splenda Blend for Baking

2 tablespoons cornstarch

1/2 teaspoon light salt

2 cups hot water

1 tablespoon butter (no substitutions)

2 teaspoons pure vanilla extract

dash of freshly grated nutmeg

Method

Combine the Splenda Blend for Baking, cornstarch, and salt in a small saucepan. Whisk in hot water. Cook over medium heat, stirring constantly, until sauce has thickened. take off from heat. Add vanilla citation and nutmeg. Makes 8 servings.

Warm Rum Sauce

Omit the vanilla and nutmeg. Make the sauce and take off from heat. Add 2 teaspoons of rum extract.

Warm Rum-Raisin Sauce

Omit the vanilla and nutmeg. Add 1/4 cup raisins to the sauce and cook until thickened. take off from heat and add 2 teaspoons of rum extract.

Copyright 2006 by Harriet Hodgson

Vanilla and Rum Sauces Make Holiday Desserts special