This sauce is wonderful for a Christmas pudding, or it makes a luxury sauce for a sticky date pudding or for a simple vanilla ice-cream. Fairly easy to make, just take the time to whisk over the double boiler to reach the right consistency. The egg whites fluff up the sauce brilliantly, and the texture is smooth, yet light like a sabayon.
"I make this every year for Xmas in lieu of cream and brandy butter"- Yolanda Derham.
Pictured: Caramel Brandy Sauce
¼ cup butter
1 cup brown sugar
2 tbsp brandy
2 eggs, separated
½ cup cream
Cream butter, stir in sugar gradually and then the brandy very slowly.
Add the well beaten egg yolks and the cream.
Cook in a double boiler until thick, stirring constantly.
Remove from the heat and add the slightly beaten whites, it helps to use a whisk to blend them in, but only blend lightly.
Makes 2 - 3 cups