honey butter rum sauce for cake or bread pudding

Name: Honey Butter Rum Sauce for Cake or Bread Pudding
Prep time: 15 min
Cook time: 10 min
Yield: 1
Cuisine: American
Ingredients: 3/4 cup(s) honey; 2 large egg yolks, slightly beaten; 1/2 cup(s) unsalted butter, melted; 1/2 cup(s) dark or dark spiced rum (I used spiced)

(1 RATING)

44 Pinches 1 Photo

Cindy Smith Bryson

The beautiful Gulf Coast of, FL

Updated on Oct 22, 2015

I made this sauce from ingredients on hand for an 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, reduce the amount of rum. I added to taste, and it equaled about 1/2 cup.

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield 1 serving(s)

Ingredients

3/4 cup honey
2 large egg yolks, slightly beaten
1/2 cup unsalted butter, melted
1/2 cup dark or dark spiced rum (I used spiced)

How To Make honey butter rum sauce for cake or bread pudding

Step 1

In a small saucepan, melt the butter. Then mix in the honey and egg yolks.

Step 2

Cook over medium-low heat until thickened. Stir frequently. DO NOT allow the sauce to boil.
Step 3

Remove from heat and stir in rum. Cool slightly prior to using. Sauce will thicken as it sits.
Step 4

If not using all of the sauce, place it in an airtight container and store it in the fridge. Warm slightly prior to use. It will store for 7 - 10 days in the refrigerator.
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