Originally Posted by Barbara L
Whenever I mention cottage pudding with nutmeg sauce people look at me like I have grown a third eye! I'm glad to see I'm not the only one who makes it! It is one of my favorites. It is good for a dessert, then the next day for breakfast!
A kindred spirit or a member of the Nutmeg gang!
Cottage pudding with nutmeg sauce is always on the table when the wind and snow are swirling around. A night when supper is a little skimpy.
The nutmeg sauce is very nice on a tired old slice of fruitcake in February or March.
Also on pancakes when the syrup jug is empty.
My maternal grandmother was English and she always referred to it as English nutmeg sauce.
1/4 to a 1/2cup of sugar
1 T of cornstarch.
1/4 to 1/2 t of ground nutmeg
1 cup boiling water
1/2 to 1t vanilla extract
1 T butter
Mix sugar, cornstarch and nutmeg together in a saucepan, stir in boiling water. Stir over medium heat until the mixture thickens and clears. Remove from heat, add vanilla extract and butter, continue stirring until the butter melts and serve.