Plum Pudding Sauce

4.9.20 Followed the recipe, but I did cut back the sugar because we’re just not into too sweet these days (that’s personal taste). The recipe doesn’t tell you this, but after you add the flour and vanilla, you need to cook for about another 10 minutes or so low temp to thicken this into a sauce, otherwise you’ll have something that is the consistency of milk. I ended up adding more flour to thicken it a bit. Also, take a few spoonfuls of the sauce and put it in a small bowl before you add the flour/vanilla. Add the flour/vanilla, stir it well, and then add back to the sauce, Otherwise if you add the flour directly to the hot milk-sugar-egg mixture without tempering it, you’ll end up with lumpy sauce. The flavor is excellent, and I can see this on so many desserts, particularly bread pudding. We enjoyed a drizzle of it on a slice of apple pie.