Brandy Sauce
Recipe

This quick and easy to prepare brandy sauce recipe is the perfect accompaniment a luscious homemade Christmas pudding. Quite honestly, it's so delicious that I often serve it instead of custard at any time of the year over other traditional desserts such as steamed ginger pudding or apple pie.

If you are not a great lover of brandy, you can substitute rum instead or indeed a liqueur such as Cointreau or Tia Maria. Or for a non-alcoholic version, you could substitute fruit cordial or a sweet essence.

If you do make the sauce in advance, be sure to cover it with cling wrap to prevent a skin from forming on the top.

Gourmet food........the EASY way!

Brandy Sauce

3 (or more) tablespoons brandy
3oz/75g unsalted butter
2½oz/60g plain flour
1 pint/570ml milk
2oz/50g caster (superfine) sugar
1 tablespoon double (heavy) cream

METHOD

• In a heavy based saucepan, add 2½oz of the butter, the flour and the milk. Place over a medium heat and immediately start whisking briskly using a balloon whisk.
  

• Continue whisking until the sauce comes up to a simmer. At that point add the sugar and turn the heat down to the lowest setting.
  

• Allow the sauce to cook gently for about 10 minutes stirring occasionally with a wooden spoon.
  

• Turn off the heat and stir in the brandy.
  

• Transfer the sauce to a warm serving jug, cover with cling wrap and keep warm until required.

I like to leave my brandy sauce to rest for 20 or 30 minutes to allow it to cool down a little. And IF there is any left over, simply remove any skin that may have formed on the top, and then reheat gently in a microwave.

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