Brandy Cream Sauce

A perfect accompaniment to the Christmas pudding.

This is a work colleague's family recipe. It makes about 600ml of sauce.

Times

Serves: 10 (about ¼ cup)

Preparation:

30 minutes initially, 15 minutes after sauce has cooled

Ingredients

• 2 Tbs butter
• 2 Tbs plain flour
• 2 Tbs sugar
• 1 Tbs golden syrup
• 2 Tbs brandy
• 1 tsp vanilla essence
• 300ml milk
• ½ cup cream

Method

1. Melt the butter in a saucepan.
2. Stir in the flour and cook for one minute.
3. Remove the mix from the heat and add the sugar and golden syrup.
   Stir until well blended.
4. Add the milk to the sauce and return it to the heat.
   Stir until the sauce boils and thickens.
5. Remove the sauce from the heat, cover it and allow it to completely cool.
6. Beat in the brandy and vanilla essence.
7. Whip the cream and fold into the sauce.

Notes

• If you want the sauce to be served warm, add the brandy, vanilla essence and cream just before serving. (This will prevent the cream from curdling.)
• For the best possible sauce, make it the day before it's required and refrigerate it overnight. The sauce matures in flavour when left to stand.