Cognac Sauce Recipes

British Christmas would not be the same without the favorite food of Christmas - A Christmas cake. There are different sauces that work well with pudding, but traditionally would be a cognac sauce. If you like, substitute brandy, rum, delicious as well.

This brandy sauce recipe is so easy to make and can be done in a day or two in advance and refrigerated then simply reheat when the pudding is to be done.

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Ingredients:

• 2oz/55g butter
• Flour 2oz/55g
• 1 Milk pint/570ml
• 2oz/55g sugar / fine powder
• Use 5 tablespoons brandy or cognac, or if you prefer, dark rum

Preparation:

• Melt the butter in a saucepan over medium heat, flour and stir until a thick paste. Cook 1 minute being careful not to burn.
• With a whip in his hand, slowly milk, with vigorous stirring. Continue beating until smooth and sauce thickens (about 5 minutes) was formed. Too high not heat or burn the base of the sauce.
• Add the sugar and beat until dissolved. Reduce heat and simmer over low heat for 5 minutes, stirring occasionally.
• Finally, add the brandy and serve with Christmas pudding.

If you make the sauce in advance, prepare to add the brandy and then cool, store or freeze. Warm the sauce and add the brandy before serving.