Gluten-Free Brandy Sauce

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Serve this gorgeously simple Gluten-Free Brandy Sauce with your Christmas Pudding. Light, creamy and so easy to make.

Prep Time5

Cook Time5

Total Time10

Course: sauce

Cuisine: British

Servings:

Calories: 159kcal

Author: Georgina Hartley

Ingredients

500 ml whole milk
40 g cornflour cornstarch
50 g caster sugar
40 ml brandy
60 ml double cream

Metric - US Customary

Instructions

Whisk the cornflour (cornstarch), sugar and whole milk into a large saucepan with the heat turned off.
Once the milk has absorbed all the cornflour and it feels thin and smooth then turn on the heat. Continue to stir.
Bring the sauce up to a gentle boil, stirring all the while and making sure you get into the corners of the saucepan.
Stir until the sauce has become thick and smooth and is starting to gently bubble.
Remove from the heat and stir in the brandy and the double cream.
You can serve immediately.

Video

Notes

Ingredient substitutions

You can swap the cornflour (cornstarch) for arrowroot or tapioca starch. However, the resulting sauce will be a little gloopier.

Dairy-free & vegan version

Swap out the whole milk for a plant-based alternative. I recommend oat milk, cashew milk or almond milk. Coconut milk can be a bit too flavourful for this sauce.
Swap the double cream for cashew cream.

Cooking tips

You can weigh the cornflour, the milk and the seasonings directly into the saucepan you are going to be using to cook the sauce. This really saves on washing up.
Only switch on the heat once you are sure all the cornflour has been absorbed by the liquid for an ultra smooth sauce.
It’s imperative to keep whisking the sauce continually whilst it is cooking otherwise it can get lumpy.
Use a ball whisk or a French whisk (which is a little thinner) to really get into the nooks and crannies of the saucepan.
If your sauce does get a bit lumpy towards the end of the cooking then you can just sieve out the lumps before using.

Make ahead

This sauce can be made up to 2 days in advance. Store in the fridge in an airtight container. I also recommend pressing cling film to the surface of the sauce to prevent a skin from forming. As the sauce sits it thickens up though so if you are not serving it straightaway you may need to splash a little more milk in to make the sauce more pourable.

Freeze

You can freeze this sauce in an airtight container for up to 2 months. Allow to defrost fully at room temperature before re-heating.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of sauce, assuming sauce is divided between 6.

Nutrition