Vickys Sweet Brandy Cream Sauce for Christmas Pudding

• 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)

1. Melt the butter in a saucepan over a medium heat and stir in the flour
2. 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
3. Add the brandy and sugar, stirring until the sugar is dissolved and the sauce is thickened
4. Pour into a jug and serve hot with Christmas pudding

stork margarine, flour, coconut milk, brandy, sugar

Taken from cookpad.com/us/recipes/357491-vickys-sweet-brandy-cream-sauce-for-christmas-pudding (may not work)