Bird's Brandy Sauce, 500 g

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he used to claim he didn't liek Christmas cake but then he tried our family recipe and now eats it sliced as thick as a door step!

Creamy, boozy and so so moreish, it's also great with warm pies, crumbles, sponge puddings and bananas! I do love savoury snacks and having grown up on a farm on the Yorkshire Wolds, I was especially keen to try the Yorkshire crisps. This might include changes to allergy advice, ingredient lists, nutritional guides or dietary advice. A cookie is a small file of letters and numbers that we put on your computer with your knowledge and consent.

The Dutch expelled from North-Eastern Brazil brought with them their knowledge on cane cultivation and processing as well as their ability not only to produce sugar, but also the beverage that was known in Brazil as aqua ardente or burning water. Place 2½ oz (60 g) of the butter in a saucepan with 2½ oz (60 g) flour, pour in the milk, then, using a balloon whisk, whisk everything vigorously together over a medium heat. It offers a rich and flavourful experience with a well-balanced blend of brandy, enhancing the traditional sauce. Yes it will - Bird's Original Custard Powder will thicken up with dairy alternatives such as Goats Milk, Soya Milk, Rice Milk and Lactose Free Milk.

I did check out their site for the gluten free hampers, but wasn't that impressed with the free from versions.If we're with my family we always have Christmas pudding and rum sauce but my husband's family aren't all keen on it either so we often have two different desserts. Bird's Brandy Flavour Sauce is a delicious seasonal favourite to help you make your desserts and puddings extra special and tasty.

If you want to try rum butter next time it's equal parts icing sugar and softened butter whipped with 3 tablespoons of rum (brandy) and about 2 tablespoons of boiling water to make sure it's not too thick. Once you have a lovely smooth sauce, add the sugar and whisk again until the sugar has dissolved completely. We went to Cuba for our honeymoon and the hotel in Havana left us a bottle of 15 year old Havana Club in the room.as for your rum sauce - didn't appreciate that it was so easy to make (I'm not a huge fan of alcohol so have never made it) . As soon as it comes to simmering point and has thickened, turn the heat right down to its lowest setting, stir in the sugar and let the sauce cook, uncovered, for 10 minutes. Blended to perfection with toasted coconut, dark molasses, aromatic allspice, fiery ginger and birds eye chilli.

After only a week, the heat from the peppers has already intensified, so the rum should make a wonderful glaze on chicken or in a drink. It may not be reproduced in any way whatsoever without Wm Morrisons Supermarkets Limited prior consent, nor without due acknowledgement.You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included. I always miss it - this yr is a good one because my folks are up here this yr so it's all go on the christmas pudding front! Spiced rum usually tastes a bit holiday, because normally it's some combination of cinnamon, allspice, cloves and so forth. Heat on full power for the time specified (750w - 2 minutes, stir and re-cover, 1 minute 45 seconds, 850w - 2 minutes, stir and re-cover, 1 minute 35 seconds, 1000w - 2 minutes, stir and re-cover, 1 minute 20 seconds).