This recipe was a favourite of Great-gran’s (aka Beth Davies aka Helen Elizabeth Evans). She used to make it with water; her mother-in-law (Great-grandpa’s – David Albert Davies – mother) used to make it with milk. Granny B and Jim like it made with water.
This is a sketchy recipe as Great-Gran used to cook by experience – not with a book as far as I remember. I made brandy sauce this Christmas (2023) – it looked very like how I remember hers and tasted good… so here goes.
Method
Melt butter in pan.
Stir in sugar and dissolve.
Once dissolved, raise heat and cook at a bubble for a few minutes. (You don’t want caramel, but I think this bit helps give a better flavour.
Add a tiny bit of flour. Stir in.
Add water, stirring it in as you go.
Stir and heat til nicely thickened. This is a sauce you can pour. You’re not aiming for super-thick. You’re going to pour it over your Christmas pud. And serve with a blob of cream.
Add brandy to taste.
Serve warm.
If any sauce left it’ll keep. (Unlikely to be any sauce left).
Ingredients
Butter (very approx 50g)
Sugar (very approx 50g, could have been more – up to 100g)
Flour (very little – maybe a heaped teaspoon, maybe 2 of them)
Water (maybe a cup, or two thirds of a mug)
Brandy (to taste… and to add to the recipe;) )
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