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Iced Rum Sauce
Preparation info
- Difficulty
Easy
Appears in
Published 1998
This is a rum-sodden and syrupy egg-nog with cream that’s put in the fridge for a few hours before eating. You put it on the searing hot pudding and it melts on impact. A taste sensation.
Ingredients
300 ml 2 2 tablespoons
Method
Beat the cream until stiff. In another bowl beat the yolks until extremely frothy. Add the golden syrup and the rum to the frothy eggs, still beating. Then fold this mixture into the thick cream, transfer to an airtight container and stash in the deep freeze (though it’s pretty good as it is, unfrozen).
Leave in the deep freeze to set hard, and then remove to the fridge to ripen for abo
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