The New Zealand Railways Magazine, Volume 14, Issue 2 (May 1, 1939)
Plum Pudding Sauce
Plum Pudding Sauce.
One cup butter, 3 cups sifted icing sugar, ½ cup brandy, 1 egg white, pinch of salt, 1 lemon, ½ cup port wine, 1 cup thick cream.
Beat butter to a cream with salt and sugar. Strain and stir in brandy and port wine gradually. Beat well, then fold in lightly whipped egg white and thickly whipped cream. Pile in and mound in a glass dish. Dust lightly with grated nutmeg and cinnamon, if liked. Serve at once.