A Christmas Rum Sauce is thought of as a classic for this pudding, especially if the pudding has rum added to it. The hints of spices in the sauce marry so well with the fruits in the pudding, that some would say, this is a match made in heaven. Only one way to find out for sure!
- 2 oz./55 g. unsalted butter
- 2 oz./55 g. all-purpose flour
- 1 pint/470 ml. whole fat milk
- 2 cloves
- Tiny pinch nutmeg (freshly grated)
- 1/2 cinnamon stick
- 2 oz. /55 g. fine/caster sugar
- 5 tbsp. dark rum
- Slowly melt the butter over a low heat then add the flour. Raise the heat slightly and beat the flour into the butter using a wooden spoon to create a thick paste (aka roux). Cook for about 1 minute, taking care to make sure the paste does not burn.
- In a separate saucepan, put the milk and spices and gently warm through, but do not boil.
- Lower the heat on the butter and flour. Strain the warmed milk over the pot with the paste. Using a hand whisk, vigorously whisk the sauce until you have a smooth, thick and glossy sauce; this will take at least 3 minutes, maybe even a little longer if you aren’t vigorous enough. While whisking, do take care to move the sauce around on the base of the pan to prevent it sticking, or worse still, burning.
- Once you have a lovely smooth sauce, add the sugar and whisk again until the sugar has dissolved completely. Lower the heat and allow the sauce to cook, stirring it from time to time. If the sauce feels too thick, it is at this point you can thin it down with a little milk to your desired consistency.
- Finally, add the rum and stir again.
- If not using immediately, let the sauce cool completely, cover and refrigerate. The sauce will keep for a few days and just needs a gentle reheating on the stove-top, or even in the microwave. Do not let the sauce boil though or you will burn off some of the rum flavors. Should the flavor diminish in any way, just add a few drops of dark rum to enliven it.
- Finally, once you are ready to serve your Christmas pudding, just pour the sauce over, or serve alongside in a pretty heatproof gravy boat or jug.
Note on Christmas Rum Sauce:
- This is the recipe for a basic sweet white sauce with a little gentle spicing and almost too good to eat just during the festivities. You can cook this without spice, and by change the alcohol for something better suited to your pudding the variations are endless.
- As there is alcohol in this sauce, it is not suitable to serve to children. Instead, we recommend serving a little ice cream or custard sauce to the wee ones.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||7 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||2 g|