Quick Pudding Sauce
Ingredients
Directions
Combine fruit juice, sugar, and cornstarch in a saucepan.
Boil the mixture for five minutes, stirring constantly.
Strain the sauce before serving.
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
- Fruit juice
- Provides the liquid base and the main flavour of the sauce.
- Sugar
- Adds sweetness and helps balance the tartness of the juice.
- Cornstarch
- Thickens the juice into a smooth sauce when it is heated and boiled.
The step that matters
Boil the mixture while stirring constantly. Cornstarch only thickens fully once it reaches a boil. Constant stirring keeps the starch evenly dispersed so it does not clump or scorch on the bottom of the pan.
“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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