Rich Wine Sauce
450g (1lb) Caster Sugar
225g (8oz) Butter
115ml (4floz) Wine
Cream the sugar and butter together.
Add the wine, which has been heated (but not boiled), a little at a time.
Place in a Bain-Marie (or a bowl over a saucepan of boiling water) and stir for two minutes.
The sauce should be smooth and foamy.
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