Christmas White Sauce

This goes superbly with Christmas Pudding and is really fairly straightforward.

For this recipe you will need a heavy bottomed saucepan which is NOT non-stick, a pint jug and a balloon whisk.

Recipe: Christmas White Sauce

Summary: What would Christmas pudding be without a traditional rum sauce?

2 tbsps cornflour
1 tbsp demerara sugar (MUCH better than granulated sugar)
8 floz / 225ml Provamel Soya Dream
12 floz / 330ml rice milk (less starchy than soya milk)
a few drops vanilla extract (reduce if using Vanilla Rice Dream as the rice milk!)
a good slosh of rum/brandy

Mix the rice milk and the Soya Dream together in a jug.
Put the cornflour and the demerara sugar in a saucepan and add just enough of the milk/cream mixture to blend to a smooth paste.
Add the rest of the milk/cream mixture in small quantities, ensuring that each addition is fully blended before adding more. Do not rush this stage or you will end up with lumps.
Switch to a balloon whisk and cook the sauce over a low heat, whisking gently but constantly. Continue until the sauce comes to the boil and thickens.
Add the rum/brandy, stir in and heat through. If you want the sauce to be alcoholic do not allow to boil after adding the rum/brandy. If you want to remove most of the alcohol but retain the flavour, allow to simmer for a few minutes, stirring constantly as it will stick and burn very easily.
Serve.

Cooking time (duration): 15

Diet type: dairy free and vegan

Number of servings (yield): 6

Meal type: dessert

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