Rum Or Brandy Sauce
Serve this with your Christmas pudding as an alternative to cream or custard.
You will need:
- 2 oz, 50 g, 2 rounded tbsps of butter
- 2 oz, 50 g, 2 heaped tbsps of corn flour
- 15 fl.oz, or 425 ml, about 3-quarters of a pint of milk
- 2 oz, 50 g, 2 level tbsps caster sugar
- 2 to 3 tbsps of either rum or brandy
First of all, slowly melt the butter in a small saucepan over a low heat, stirring constantly.
You will be able to monitor it even without sight, as the knob of butter will
gradually disappear under your wooden spoon and the butter will make a slight
hissing sound as it melts, don’t overheat it.
Remove the pan from the heat on to a clear worktop and stir in the milk, corn flour and sugar.
Then return it to the gentle heat again, stirring
constantly to blend in the sugar, ensuring that the sauce doesn’t go lumpy.
When you can feel the sauce thicken under your wooden spoon, you will have a smooth. Fairly thick Creamy
consistency, Continue stirring it for another minute or so to cook the corn
flour and heat the sauce through.
Turn off the heat, move the pan to your worktop again, then add the brandy or rum,
and have a little taste, add more rum or brandy again and then why not just add
a bit more then have another taste just to make sure it’s ok!!
Serve it, immediately, poured over your Christmas pudding.