honey butter rum sauce for cake or bread pudding
(1 rating)
I made this sauce from ingredients on hand for a Apple Rum Raisin Bundt. The cake could have been better so I made this sauce to serve over it. Pour over a cake or bread pudding or serve on the side. This would also be good over ice cream, waffles, you name it! You may want to double it. It is seriously so good that you will want to eat it right out of the saucepan! If you do not want a strong rum flavor, just reduce the amount of rum. I added to taste and it equaled about 1/2 cup.
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(1 rating)
yield
serving(s)
prep time
5 Min
cook time
10 Min
method
Stove Top
Ingredients For honey butter rum sauce for cake or bread pudding
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3/4 choney
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2egg yolks, slightly beaten
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1/2 cunsalted butter, melted (1/2 cup equals 1 stick)
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1/2 cdark or dark spiced rum (i used spiced)
How To Make honey butter rum sauce for cake or bread pudding
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1In small saucepan, melt butter then mix in the honey and egg yolks.
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2Cook over medium low heat until thickened. Stir frequently. DO NOT allow sauce to boil.
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3Remove from heat and stir in rum. Cool slightly prior to using. Sauce will thicken as it sits.
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4If not using all of sauce, place in airtight container and store in fridge. Warm slightly prior to use. NOTE: will store 7-10 days in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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