Jam Sauce
Ingredients
Directions
Make the sauce
Mix the cornflour and sugar in a bowl.
Stir in the cold water and heat until it boils.
Add the jam and allow it to boil.
Serve
Serve the sauce around the pudding.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornflour
- Thickens the liquid into a smooth, glossy sauce as it heats and boils.
- Jam or marmalade
- Adds sweetness, fruit flavour and body to the sauce.
- Sugar
- Adds sweetness and balances the tartness of the jam.
The step that matters
Stir in the cold water before heating. Cornflour must be dispersed in cold liquid first; added to hot liquid it forms lumps instead of thickening evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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