Return to listing

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.

 
 

This recipe is from Delia's Christmas Easy Magazine, 2003

Method

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.)

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Brown Sugar Brandy Butter  Serves 8

Brown Sugar Brandy Butter

Serve this mouthwatering brandy butter with any Christmas dessert you like - or even with mince pies!

 
 
Chilled Rum Sabayon Serves 8

Chilled Rum Sabayon

Serve this lovely, light sauce with mince pies or Little Mincemeat Souffle Puddings for a true taste of France...or Italy, where it's known as zabaglione. Either way, it will soon become a firm favourite.

 
 
Cumberland Rum Butter Serves 8

Cumberland Rum Butter

With just three ingredients it's possible to make this classic accompaniment to mince pies, Christmas pudding and other festive finales. But it would also partner pies, crumbles and tarts all year round.

 
 
Christmas Rum Sauce Serves 8

Christmas Rum Sauce

An all-in-one version of a traditional sauce, this is best made not too far ahead. A good rule of thumb is to make it when you put the Christmas pudding on to steam on Christmas Day.

 
 
Proper Custard 

Proper Custard

It is so simple to make proper custard, not only does it taste better than anything ready made it freezes well too.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Anita Smith
21 Dec 2014 09:41
Coffee Break Carnation
20 Dec 2014 17:49
Food and travel Venice
11 Nov 2014 09:07
Ingredients Golden Icing Sugar
05 Dec 2014 23:17
Can Anyone Help? Thanks
20 Dec 2014 14:57
Books Video
21 Oct 2014 19:59
Equipment sammymax
20 Dec 2014 17:02
Gardening Gardening in general
09 Dec 2014 13:19
 
NetObserver
CMS solutions by REDtechnology.com