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|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from Delia's Christmas Easy Magazine, 2003
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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Serve this mouthwatering brandy butter with any Christmas dessert you like - or even with mince pies!
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.
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.
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.
It is so simple to make proper custard, not only does it taste better than anything ready made it freezes well too.
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