Sue Babbs wrote:
> Do you also have a good recipe for brandy sauce to go with the Christmas
> pud? To my M-I-L's mind the main reason I eat Christmas pud is to have the
> sauce!
I must have rum sauce with mine, but the recipe will be similar; to make
each quarter-pint (5 fluid ounces, about 145 millilitres) - enough for one
helping:
Mix one teaspoon (5ml) plain white sugar,
two teaspoons (10ml) cornflour (cornstarch) - I pack the powder in as
tightly as I can
and two teaspoons (10ml) milk to a smooth paste in a large glass jug.
Make up to a quarter-pint(145ml) with milk and stir.
Microwave until it rises up in the jug (time depends on your microwave).
Add two teaspoons (10ml)of dark, strong rum (or brandy, I expect).
I find that too much alcohol actually spoils the result, but obvously you
will adjust the recipe to suit yourself.
Margery.
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