Birds Brandy Flavour Sauce, 465g

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Whisk well so that the sauce is completely smooth. If you did happen to get any lumps or curdled sauce, simply us an immersion blender, or small blender to make the sauce smooth (I won’t tell)! I’ve never had it happen with custard, so if you follow my directions, you won’t need the blender. There are two main types of sweet brandy sauce: an egg based, custard-type sauce (which is the recipe I’ll be sharing with you), and a white sauce based sauce. The latter is made with flour and butter, so it isn’t gluten free. This variation is best for those who cannot have eggs. The recipe I’ll be sharing with you is best for those who cannot have gluten. Four years ago, I shared a traditional British Christmas pudding recipe, also known as plum pudding (and even figgy pudding) and promised I’d be posting a recipe for brandy sauce. This dessert sauce can be made ahead of time. Cool and transfer to a bowl. Place a sheet of plastic wrap directly on the surface of the sauce to prevent it from forming a skin. Cover the bowl and place in the refrigerator where it will keep for one week. Whisk the egg yolks, cream and sugar in a pot over low heat. Do not stop whisking and keep the heat low so that the custard doesn’t curdle. Don’t worry if it does, there’s an easy fix.

You can also use this sauce for other desserts, such as bread and butter pudding, as a topping for ice cream, or cakes.If you have yet to decide what Christmas pudding to serve at Christmas dinner then we recommend our most popular recipe, our easy Christmas pudding, which lets the microwave do the hard work. It can even be made on the same day. First, let me explain that there are two types of brandy sauce: savory and sweet. This brandy sauce, which is traditionally used on Christmas pudding, is sweet. A savory brandy sauce is often made to serve with steak. Young children should probably have brandy sauce before the brandy goes in. Parents have to make the decision with older children, but it’s easy to keep some aside with less brandy because of the way I’ve adapted this recipe. The brandy goes in at the end, so you can always pour some out and then add more brandy for those who like it a bit more boozy! It’s a must to serve on plum pudding (another name for Christmas pudding or figgy pudding). In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes.

To get the best marriage of flavors, always use the same liquor in the sauce that you have in your pudding. So, if the pudding was made with rum, you can substitute rum for the brandy. ReservedSlotData.TimeSlot.DayOfWeekString}}, {{ReservedSlotData.TimeSlotReservation.Day}} {{ReservedSlotData.TimeSlotReservation.DisplayMonth}}It’s deeply rich, made with vanilla pods, caster sugar, cream, whole milk and (yes, you guessed it) a few tablespoons of brandy. It’s more festive than serving pudding with simple double cream and can take a supermarket Christmas pudding to the next level or finish off your homemade Christmas pudding perfectly. For longer storage, the brandy sauce can be placed in an airtight container and frozen where it will last up to four months.

For a vanilla-brandy flavor, add 1 split and scraped vanilla bean to the sauce along with the sugar. Remove the vanilla bean before adding the brandy.This sauce does not have to be saved for Christmas. It is a good, basic, sweet, white sauce and it works well with many flavorings, both alcoholic and nonalcoholic.