For eight people
3 ounces of a butter
2 and a half ounces of plain flower
1 pint of creamy milk
2 ounces of castor sugar
3 or more tablespoons off dark rum or brandy
1 tablespoon of double cream
Place two and a half ounces of butter in the sauce pan with the flour. Pour in the milk and whisk everything together over a medium heat.
As soon is it comes to the simmering point, or becomes sticky turn the heat down to its lowest setting, stir in the sugar and let the sauce cook for 10 minutes.
After that, add the rum, the rest of the butter and the cream.
Pour the hot sauce into a jug, cover the surface with flour, and keep warm until needed.
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