Christmas Brandy Sauce

Written by
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Elaine Lemm
Updated 04/20/21
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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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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 and a delicious sauce to drizzle on top. There are various sauces that work well with the pudding, but the most traditional of all is a brandy sauce. The Christmas pudding pairs perfectly with this boozy, rich sauce, which balances out the sweet and fruity dessert.

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

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Ingredients

  • 2 ounces butter

  • 2 ounces all-purpose flour

  • 1 pint (2 cups) milk

  • 2 ounces (4 1/2 tablespoons) sugar (fine or superfine)

  • 5 tablespoons brandy or cognac

Steps to Make It

  1. Gather the ingredients.

    Ingredients for brandy sauce
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  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 let it 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
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  7. Before serving, add a tiny drop of brandy or cognac, if you like, to liven up the flavor.

    Reheated sauce in saucepan with additional liqueur
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  8. Serve the sauce poured over the top of individual slices of pudding.

  9. Enjoy.

How to Store Brandy Sauce

This dessert sauce can be made ahead of time. Cool, cover, and place in the refrigerator where it will keep for one week. For longer storage, the brandy sauce can be placed in an airtight container and frozen where it will last up to four months. When ready to serve, simply reheat on the stovetop or in the microwave, taking care not to let it burn.

Tips

  • This sauce does not have to be saved for Christmas. It is a good, basic, sweet, white sauce and works well with many flavorings, both alcoholic and nonalcoholic.
  • If you would prefer not to serve this brandy sauce to children, you can offer them custard sauce, ice cream, or make a plain vanilla sauce.
  • 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.
  • The sauce is delicious served hot or cold, so don't worry if you don't have time to reheat it before drizzling over the pudding.