My sauce brings out the best in your Christmas pudding but you know what, it's also fantastic over gently warmed mince pies. Enjoy.
Ingredients
- 568ml double cream
- 1 tsp mixed spice, optional
- 115g unsalted butter, cubed
- 140g light brown soft sugar
- 100ml (small glass) brandy
Method
- Place the cream, spice, butter and sugar into a saucepan and gently warm.
- Stir all the time until the mixture comes to the boil, then add the brandy and stir well.
- Re-boil and serve with Christmas pudding or even mince pies.
Phil's Tips
If the sauce boils and becomes too thick, do not add cream, add water until you have the right consistency.
Cream will only make the sauce thicker.
Brandy can be omitted if you are not a brandy lover.