Brandy Cream Sauce
Preamble
Winners of The Herald's Cook-for-Christmas. Best Christmas Pudding with Sauce (won by Mrs M. Deckert of Central Avenue, Mooroolbark)
Ingredients
1 cup Sugar
4 oz Butter
4 Egg Yolks
1 cup Cream
2 tablespoons Brandy
Method
Cream butter and sugar together well; add well-beaten egg yolks and slightly warmed cream. Beat well and place mixture in top of double saucepan. Cook over hot water, stirring until consistency of thick cream (do not overcook). Lastly add brandy. Serve warm.
Remarks
NB: if rum was substituted for brandy in pudding, the same should be done for sauce.
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