The sauces served with puddings deserve just as much attention as the puddings themselves. For instance, a sour sauce that is not rich, such as lemon sauce, should be served with a rich, sweet pudding, while a rich, hard sauce or perhaps a chocolate sauce is the proper kind to serve with a bland, flavorless pudding.
2 teaspoons corn starch or arrowroot
1 cup boiling water
1/2 cup prepared jelly or jam
Juice of 1/2 lemon
Sugar to taste (optional)
Cook the corn starch or arrowroot diluted with cold water, in the boiling water for 5 minutes.
Add the jelly or jam, beaten smooth, and let simmer for 3 or 4 minutes.
Add sugar, if needed, and the lemon juice.
Strain and serve.