Christmas Brandy Sauce Recipe

Christmas Brandy Sauce

The Spruce

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
201 Calories
9g Fat
21g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 201
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 29%
Cholesterol 27mg 9%
Sodium 104mg 5%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 1%
Total Sugars 9g
Protein 4g
Vitamin C 1mg 4%
Calcium 108mg 8%
Iron 0mg 3%
Potassium 145mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

No British Christmas would be the same without the traditional and favorite Christmas pudding. There are various sauces that work well with the pudding, including this delicious, the most traditional of all, brandy sauce. The Christmas pudding works really well with a boozy, rich sauce which is a perfect balance for the pudding. Always use the same liquor in the sauce that you have in your pudding to get the best marriage of flavors.

You can, if you prefer, substitute rum for the brandy; it is a matter of taste and what you have in your pudding. Classically, though, brandy is the flavor. Whichever you choose, both are also delicious.

This brandy sauce recipe is so easy to make and can also be made a day or two in advance and refrigerated then simply reheated when the pudding is ready. If you really like it with a kick, add an extra splash of liqueur right before serving—only for the adults, though.


  • 2 ounces butter

  • 2 ounces flour

  • 1 pint milk

  • 2 ounces sugar (fine or superfine)

  • 5 tablespoons brandy or cognac

Steps to Make It

  1. Gather the ingredients.

    Ingredients for brandy sauce
    The Spruce
  2. In a nonstick saucepan over medium heat, gently melt the butter.

    Butter melting in saucepan
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  3. Once melted, add the flour and stir quickly to create a thick, smooth paste. Cook for 1 minute taking care not to burn.

    Add flour to the butter to create a roux
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  4. Using a hand whisk, slowly add the milk, stirring vigorously. Continue whisking until a thick smooth sauce is formed; this will take 3 to 5 minutes. Take care not to have the heat too high or the base of the sauce may burn.

    A whisk dissolves the sugar in the saucepan
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  5. Once the sauce is formed, add the sugar and whisk a little more, until the sugar is completely dissolved. Lower the heat and gently cook for 5 minutes, stirring from time to time.

    A whisk rests in the saucepan
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  6. Add the brandy or cognac, whisking into the smooth sauce.

    Add brandy or cognac to the sauce
    The Spruce
  7. The sauce can then be cooled and kept covered in the fridge for a few days, so great for planning ahead.

    Sauce in serving cup, covered with plastic wrap
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  8. On Christmas Day, simply reheat on the stovetop or in the microwave. Add a tiny drop of brandy or cognac to liven up the flavor.

    Reheated sauce in saucepan with additional liqueur
    The Spruce
  9. Once you have flamed your pudding, serve the sauce poured over the pudding.


  • Leftover sauce, just like the pudding reheats very well and a great treat on Boxing Day. Simply reheat the sauce in either a saucepan on the stovetop or in the microwave. Take care not to burn.
  • This sauce does not have to be kept just for the Christmas festivities. It is a good basic sweet, white sauce and works well with many flavorings, both alcoholic or non-alcoholic.
  • Do not serve to children. If you have children at the lunch offer them custard, ice cream, or make a plain white sauce.