Brandy sauce is more commonly used to cover Christmas pudding, mince pies and steamed fruit puddings.
makes 1/2 pint (300 ml)
2 tablespoons brandy
1 level tablespoon cornflour
1 cup (8 fl oz) 250 ml milk less 2 tablespoons for mixing
1 level tablespoon caster sugar (superfine granulated)
1. In a bowl, blend the cornflour to a smooth paste with 2 tablespoon of the milk.
2. Bring the remaining milk to the boil; pour it over the cornflour and milk paste, stirring well.
3. Return the sauce to the pan, add the sugar and brandy and cook over low heat for 2 - 3 minutes.
4. Serve hot with steamed fruit puddings. Brandy sauce is traditional with Christmas pudding and mince pies.
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