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Whisky sauce is great with sourdough Christmas pudding, rich cakes and deserts.



Makes about 500ml

  • 500 ml raw milk.
  • Pinch nutmeg.
  • 1 vanilla bean pod.
  • 25 gm butter.
  • 25 gm plain flour.
  • 2 tablespoons unrefined sugar.
  • 2 egg yolks.
  • 2 tablespoon raw 60% fat cream.
  • 3 tablespoons whisky.



First make a vanilla milk. Break out the beans from the vanilla pod and add to the milk and nutmeg in a saucepan. Heat gently, stirring occasionally until small bubbles appear, then put aside to cool. Strain the milk and discard the vanilla.

Next make a sauce with the butter and flour. Melt the butter in a saucepan, sprinkle over the flour and stir continuously at low heat for a couple of minutes with a wooden spoon. Do not over cook.

Remove the sauce from the stove and whisk in the vanilla milk with constant action to avoid lumps, then return to the stove and slowly bring to the boil, stirring constantly. Add the sugar then simmer for a few minutes.

Mix the egg yolks and cream in a bowl, then pour on a quarter of the hot sauce, stirring to blend the mixture then return it to the remaining sauce in the saucepan. Add the whisky and stir constantly over low heat for a few minutes, without allowing the sauce to boil. Serve warm


1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32


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