Foaming Sauce
450g (1lb) Caster Sugar
225g (8oz) Butter
60ml (2floz) Boiling Water
2 Egg whites
5 tbsp Wine (or 3 Brandy)
Cream the sugar and butter together.
Whisk in the egg whites (unbeaten), one at a time and then add the brandy or wine.
When light and smooth, whisk in the water, a little at a time.
Place in a Bain-Marie (or a bowl over a saucepan of boiling water) and stir for two minutes.
This sauce is for rich puddings.
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