Brandy Sauce

Brandy Sauce

Brandy Sauce from this recipe from Rosemary Conley’s Step-by-Step Low-fat Cookbook is the ideal accompaniment to your Low-fat Christmas Pudding.

Makes 600ml (1 pint)
Per 600ml (1 pint) 386 calories, 0.9g fat
Preparation time 5 minutes
Cooking time 15 minutes

Ingredients

Method

1. Heat all but 4 tbsps of the milk with the almond essence until almost boiling and remove from the heat.
2. Mix the cornflour and remaining cold milk thoroughly and slowly pour it into the hot milk, stirring continuously until the mixture begins to thicken.
3. Return the pan to the heat and bring the mixture to the boil. Continue to cook, stirring all the time. If the consistency is too thin, mix some more cornflour with cold milk and add it slowly until you achieve the consistency of custard. Sweeten to taste.
4. Add the brandy a few drops at a time and stir well. Place in a serving jug, cover and keep warm until ready to serve.

As per the Terms and Conditions of your use of our website you may download and print the information for your personal use only.
Recipe © Rosemary Conley Enterprises