Butterscotch Rum is a traditional British recipe for a classic Christmas dessert sauce of sweetened milk thickened with cornflour (cornstarch) that's flavoured with lemon juice and rum. The full recipe is presented here and I hope you enjoy this classic British version of: Butterscotch Rum.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Here is another classic sauce that works with either steamed sponge puddings or with rich steamed fruit puddings such as Christmas pudding.
Ingredients:
5 tbsp golden syrup (light corn syrup)
3 tbsp brown sugar
40g butter
550ml whole milk
2 tbsp cornflour
1 tbsp lemon juice
2 tbsp rum
4 tbsp brandy
Method:
Combine the syrup, sugar and butter in a small, heavy-based pan. Cook gently until the butter melts and the sugar dissolves then increase the heat and cook until the mixture caramelizes.
In the meantime, blend the milk and the cornflour. Add this mixture to the pan with the caramel and cook gently, stirring constantly, until the mixture has thickened.
