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|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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.
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