Christmas Brandy Sauce Recipe

1. In a nonstick saucepan over a medium heat gently melt the butter. Once melted, add the flour and stir quickly to create a thick, smooth paste. Cook for 1 minute taking care not to burn.
2. Using a hand whisk, slowly add the milk, stirring vigorously. Continue whisking until a thick smooth sauce is formed this will take 3 - 5 minutes. Take care not to have the heat too high or the base of the sauce may burn.

1. 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.
2. Finally add the Brandy or Cognac, whisking into the smooth sauce. The sauce can then be cooled and kept covered in the fridge for a few days, so great for planning ahead.
3. 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. Do not serve to children. If you have children at the lunch offer them custard, ice cream or make a plain white sauce.
4. Once you have flamed your pudding, serve the poured over the pudding.

Notes: 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.