No Irish Christmas would be the same without favourite Christmas food - a Christmas pudding.
There are various sauces that work well with the pudding, but traditionally it would be a Brandy Sauce.
This Brandy sauce recipe is so easy to make and can also be made a day or two in advance and refrigerated then simply reheating when the pudding is ready. Prep Time: 5 minutes, Cook Time 15 minutes and Total Time: 20 minutes!
2oz/55g plain flour
1 pint/570ml milk
2oz/55g fine/caster sugar
5 tbsp Brandy or Cognac
Melt the butter in a saucepan over a medium heat, add the flour and stir to create a thick paste.
Cook for 1 minute taking care not to burn.
Using a hand whisk, slowly add the milk, stirring vigorously.
Continue whisking until thick smooth sauce is formed (about 5 minutes). Do not have the heat too high or the base of the sauce may burn.
Add the sugar and whisk until dissolved.
Lower the heat and cook for 5 minutes stirring from time to time.
Finally add the brandy and serve with the Christmas pudding.
If you make the sauce in advance, prepare up until adding the brandy, then cool, store or freeze.
Reheat the sauce and add the brandy before serving.
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Perrotts Garden Bistro