The classic accompaniment to plum pudding. When spooned onto the hot pudding, part of the sauce melts, bathing the plump fruits in a warm, buttery glaze, while the rest remains a delightfully cool and creamy froth, like whipped cream.
Combine in large bowl:
1/2 pound unsalted butter, softened but cool
3 cups powdered sugar, sifted if lumpy
2 teaspoons vanilla
1/2 teaspoon freshly grated nutmeg or ground nutmeg
Beat on high speed until light and fluffy but still thick enough to hold a firm shape, 6 to 10 minutes. Still beating, very slowly add:
1/4 cup brandy, Cognac, dark rum, or fresh orange juice
Especially if you have opted for a nonalcoholic sauce, you may also wish to add:
Grated zest of 1 orange
Use at once or cover tightly and refrigerate for up to 3 days. Soften the cold sauce at room temperature until spreadable before transferring it to a serving bowl, or else it may deflate and thin out.
