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Apricot Sauce
Preparation info
- Makes
300
ml - Difficulty
Easy
Appears in
By Prue Leith
Published 1978
This sauce is good with almost all custard or cake puddings, and with rice pudding, ice creams, profiteroles or meringues. An added splash of rum is a great idea for special occasions.
Ingredients
100 g 4 oz 300 ml ½ pint<
Method
Put everything together in a saucepan and simply heat slowly until smooth. For a thicker sauce boil rapidly for a few minutes.
Serve hot with cold puddings, and vice versa.