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.
|3 (or more) tablespoons dark rum|
|3 oz (75 g) butter|
|2½ oz (60 g) plain flour|
|1 pint (570 ml) breakfast milk|
|2 oz (50 g) caster sugar|
|1 tablespoon double cream|
|Oven temperatures and Conversions|
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This recipe is taken from Delia Smith's Christmas.
Place 2½ oz (60 g) of the butter in a saucepan with 2½ oz (60 g) 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 for 10 minutes.
After that add the rum, the remaining ½ oz (15 g) butter and 1 tablespoon cream.
Pour the hot sauce into a jug, then cover the surface with clingfilm and keep warm until required.
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Not everyone loves the traditional rich plum pudding, so if you're after something lighter for your festive finale, look no further than this wonderfully light pud that won't leave you feeling too full!
This is the classic steamed Christmas pudding - with a recipe from Delia that will stand the test of time and become a staple of your festive celebrations.
It is so simple to make proper custard, not only does it taste better than anything ready made it freezes well too.
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.
Serve this mouthwatering brandy butter with any Christmas dessert you like - or even with mince pies!
Make this wonderful light sauce in advance then pour it over your festive puddings - it will go down a treat with everyone who tastes it.
A runnier, more liquid offering than rum butter, this is the sauce of choice in Delia's home at Christmas - and who are we to argue?
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