Dessert Brandy Sauce Recipes

BRANDY SAUCE (FOR CHRISTMAS PUDDING AND OTHER SWEETS)

Steps:

• Whisk the egg yolks, cream and sugar in a pot over low heat. Do not stop whisking and keep the heat low so that the custard doesn't curdle. Don't worry if it does, there's an easy fix.
• Continue whisking until the mixture thickens and becomes a sauce. (If you want to serve this to young children, remove some and add a drop of vanilla.) Add the brandy to your liking, from two teaspoonfuls to two tablespoonfuls (or more), but be careful not to add too much brandy or the sauce will become too runny. I used two tablespoonfuls.
• Whisk well so that the sauce is completely smooth. Pour into a serving jug to pour over the Christmas pudding before it's cut into pieces, which makes for a beautiful presentation. However, it may be more practical to cut slices and place in bowls, then pour the sauce over the top. I'd recommend this if you won't be finishing the entire pudding in one go.

BRANDY DESSERT SAUCE

Steps:

• Mix ingredients together in a saucepan.
• Bring to the boiling point, stirring until ingredients are fully incorporated and sugar is completely dissolved.
• Serve very hot.

BRANDY CREAM SAUCE

Steps:

• Separate the eggs.
• Beat the cream until soft peaks form.
• Stir in the brandy (more if desired- according to taste).
• Beat the 2 egg whites until stiff.
• Gradually beat in the caster sugar- a little at a time.
• Continue to beat until all the sugar has dissolved.
• Now, beat in the egg yolks, and lastly fold in the brandy cream!

SWEET BLACKBERRY AND BRANDY SAUCE

Steps:

• Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.