Rum Sauce

For a Christmas pudding.

Yields approximately 350ml to 375ml of sauce

• Standard Serving: Makes 6 to 8 portions (about 45ml–60ml or 3–4 tablespoons per person).
• Generous Serving: Makes 4 to 5 portions (if your guests prefer their pudding “swimming” in sauce).

Ingredients

• 115g Unsalted butter
• 150g Soft brown sugar (dark brown sugar gives a deeper molasses flavour)
• 120ml Double cream (heavy cream)
• 60ml Dark rum (approximately 4 tablespoons)
• 1g Fine sea salt (a generous pinch)

Instructions

1. Combine: In a medium heavy-based saucepan, combine the 115g butter, 150g brown sugar, and 120ml double cream.
2. Melt & Dissolve: Place the pan over medium heat. Stir constantly with a whisk or wooden spoon until the butter is melted and the sugar has completely dissolved.
3. Simmer: Bring the mixture to a gentle, bubbling simmer. Let it cook for 3 to 5 minutes without stirring too much. You want the sauce to darken slightly and thicken into a glossy caramel consistency.
4. Emulsify: If the butter looks like it’s separating, give it a vigorous whisk for 30 seconds to pull the sauce back together.
5. Finish: Remove the pan from the heat. Carefully stir in the 60ml rum and the pinch of salt. Note: It may bubble up briefly when you add the alcohol.
6. Cool: Let the sauce sit for 5 minutes before serving. It will thicken significantly as the temperature drops.

Storage & Reheating

• Fridge: This sauce keeps perfectly in a glass jar for up to 1 week.
• Reheating: It will set firm in the fridge. Reheat it gently in a small saucepan over low heat or in the microwave in 20-second bursts until it’s pourable again.