Rum sauce poured over Christmas pudding can bring even the most lacklustre of store bought puddings to life.
The sauce also works on apple pie, pumpkin pie, or anything that requires a thick, pourable custard to add a little moisture and flavour dimension.
I serve rum sauce alongside my sticky toffee pudding, a peach upside down cake, and even on my bread pudding when I don’t want the Amaretto infused cream.
Place a saucepan over a medium heat
Place the butter in the saucepan
Until the butter has completely melted, the milk is simmering, and the sauce just begins to thicken
Turn the flame down as low as it will go
Move the saucepan to a cool burner temporarily
Whisk in the sugar until fully combined
Move the saucepan back to the heat
And let the sauce gently cook for about 10 minutes
Add the rum to the saucepan
Add the remaining butter to the sauce
Temper the cream in to the sauce
Tempering the cream
Put the cream in a small measuring cup or other small vessel
Add a teaspoon of the sauce to the cream
Whisk the cream and the small amount of sauce together
Repeat the last two steps until the cream is no longer cold
Pour the cream and sauce mixture back in to the main sauce
Whisk to combine everything
Pour the hot sauce in to a heat safe jug
Cover the surface of the sauce with clingfilm to prevent a skin from forming
Cover the jug with a second layer of clingfilm
The sauce can be used immediately, or just kept warm until you need it later in the meal.
The sauce will keep in the refrigerator for 3 or 4 days when stored in an airtight container. Place clingfilm directly on the surface of the sauce to prevent a crusty, cracked skin from forming.
When you need the sauce from the refrigerator, gently warm it in a saucepan over the lowest heat.