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


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

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 or Brandy Butter Serves 8

Cumberland Rum or Brandy 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.




Popular topic
Latest post
Ask Lindsey... For Joodles6375
29 Nov 2015 22:44
Coffee Break Facebook Group
29 Nov 2015 09:26
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Fan oven temperatures
29 Nov 2015 22:39
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
Gardening Falling Leaves
07 Nov 2015 13:15
CMS solutions by