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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.


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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