• 1/4 cup soft butter or margarine 
• 1 cup fine white sugar 
• 2 tablespoons brandy 
• 2 eggs separated 
• 1/2 cup light cream 

Beat butter, sugar, brandy and egg yolks together until creamy. 
Then add cream. 
Scrape into the top of a double boiler. 
Set mixture over hot (not boiling) water; cook, stirring, until thickened. 
Beat egg whites until stiff. 
Pour hot mixture gradually over egg whites. 
This sauce is best when used warm with hot pudding. 
  

Yield: about 1 1/4 cups. 

Note: Rum may be used in place of brandy.