You may also like
Ingredients
- 55 grams Stork Margarine Block (gold foil) / butter
- 55 grams gluten-free / plain flour
- 570 ml full fat coconut milk
- 4 tbsp Brandy ( or Rum or use flavoured extract instead of alcohol)
- 55 grams caster sugar (superfine)
Method
- Melt the butter in a saucepan over a medium heat and stir in the flour
- Whisk the milk in a bit at a time to avoid getting lumps and let gently simmer for 2 minutes to cook out the floury flavour
- Add the brandy and sugar, stirring until the sugar is dissolved and the sauce is thickened
- Pour into a jug and serve hot with Christmas pudding
