Looking for an easy way to make your Christmas desserts extra special? This homemade brandy sauce recipe could be just what you are looking for.
With just a few ingredients, you can make this rich, creamy topping to go with lots of your favourite festive desserts.
While warm and comforting vanilla custard is a classic choice, but brandy sauce will truly take your desserts to the next level.
Brandy sauce is a relatively new addition to my festive repertoire, I first made it a few years ago when I discovered I had run out of custard powder. Making custard from scratch, whilst delicious can be a bit of a faff if there are many other things going on in the kitchen, so I made a brandy sauce instead, and now it is a standard part of our Christmas meal
Made with cornflour there's no worrying about over-cooking the eggs as there is with a homemade custard. Cream adds a delicious richness to the sauce and Brandy of course, the indulgent flavour.
And while I do love the idea of a dollop of brandy butter on my pudding, I do find it just a bit too sweet these days, especially on Mince pies, so now it is usually brandy sauce instead.
It is gluten-free, and you can even make a dairy-free version by substituting plant-based milk and cream.
Not suitable to serve to young children
Ingredients
See the recipe card for full instructions and quantities.
- Cornflour – (US = cornstarch) to thicken the sauce
- Milk – Whole milk is best
- Double cream – (US = heavy cream)
- Caster sugar – I use golden caster sugar for most of my baking. It’s the same as normal caster sugar, but it’s unrefined. It is a little more flavoursome with light caramel tones.
- Brandy – Gives the sauce its flavour a warming kick. Buy a miniature bottle if you don't have any in your cupboard.
Variations
- Rum or Whiskey Sauce - simply add rum in place of the brandy or use whiskey if that is your tipple
- Deluxe - Add a generous knob or two of butter for an extra rich sauce.
- Dairy Free – Use plant based milk and cream
How to make brandy sauce step by step
Step 1
Combine the cornflour with a little of the milk and mix to form a smooth paste.
Step 2
Pour the remaining milk into a pan and add the sugar. Then whisk in cornflour mixture.
Step 3
Bring to the boil over a medium heat, whisking constantly, and cook until the sauce thickens.
Step 4
Whisk in the brandy and cream. Serve hot or warm.
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
Adding the cornflour to the milk at the beginning avoids the need to heat the milk separately and then temper the cornflour mixture before returning to the pan, but it does mean that it is important that you stir constantly to avoid lumps.
Pay attention to the bottom and the sides of the pan to ensure it doesn't burn.
How to serve
Serve warm over Christmas pudding, mince pies or anywhere you might serve traditional custard. It's fabulous on apple pie!
After adding the cream the sauce will be warm and ready to serve. If you prefer it hotter, return to the heat and heat gently for a few minutes, stirring. Do not let it boil.
Storage /Leftovers
Leftover sauce will keep in the refrigerator for up to 24 hours. Cover with a piece of dampened baking parchment or sprinkle a little granulated sugar over the surface to prevent a skin forming as it cools.
Not suitable for freezing.
Easy Homemade Brandy Sauce
Equipment
- small bowl
- balloon whisk
- saucepan
Ingredients
- 3 tablespoons cornflour level
- 400 ml whole milk
- 75 g caster sugar
- 3 tablespoons brandy
- 150 ml double cream (heavy cream)
Instructions
- Place 3 tablepsoons of cornflour in a small bowl and whisk in a little milk to form a smooth paste.
- Pour the remaining milk into a saucepan and add 75g sugar. Then whisk in the cornflour mixture. Bring slowly to the boil, whisking constantly until the sauce thickens.
- Remove from the heat and stir in 150ml cream and 3 tablespoons of brandy. Serve immediately.
Notes
Nutrition
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