Hot Buttery Rum Sauce
This is what we invariably serve with Christmas pudding in our house. The quantity of rum is a guideline only (I would have to confess that we add a bit more!). Brandy can be substituted for the rum, if that's what you prefer.
|2½ oz (60 g) butter|
|2½ oz (60 g) plain flour|
|15 fl oz (425 ml) whole milk|
|2 oz (50 g) golden caster sugar|
|3 tablespoons dark rum|
|5 fl oz (150 ml) double cream|
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Place the butter in a medium saucepan with the flour. Pour in the milk, then, using a balloon whisk, whisk everything vigorously together over a medium heat. As soon as it comes to simmering point and has thickened, turn the heat right down to its lowest setting, stir in the sugar and let the sauce cook, uncovered, for 10 minutes. Stir now and then to prevent it from sticking to the bottom.
After that, add the rum and cream and transfer to a freezer container. Cover the surface of the sauce with clingfilm to stop a skin forming. Leave until cold, then cover with a lid and freeze. (Alternatively, you can freeze the sauce in a freezer bag.)
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