Advertisement
Treat yourself!
Online temptation...
What's on at the football club?
Best of British
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.
Serves 8
Ingredients
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
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.
This recipe is taken from Delia Smith's Christmas.
Other recipes to look at:
