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“This maple sauce is served over Jane's Deluxe gingerbread cake. Jane is the owner of a restaurant, Jane’s On The Common,in Halifax, Nova Scotia. I like this sauce served over an old-fashioned cottage pudding or ice cream. Recipe adapted by the Chatelaine Test Kitchen.”
READY IN:
15mins
SERVES:
8-10
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a medium saucepan over low heat.
  2. In a medium bowl, whisk eggs. While constantly whisking, slowly drizzle in melted butter.
  3. Whisk in icing sugar until smooth, then maple syrup and rum.
  4. Pour back into saucepan and set over medium heat. Stir often, just until mixture starts to bubble.
  5. Immediately pour into a small pitcher.
  6. Serve over squares of gingerbread.
  7. Sauce will keep well, covered and refrigerated, up to 3 days.
  8. Reheat in a low microwave until warm.

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