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Iced Rum Sauce
- Difficulty
Easy
Published 1998
This is a sort of rum-sodden and syrupy egg-nog with cream that’s kept in the freezer until about an hour before eating. You put it on the searing hot pudding and it melts on impact. It’s odd, but it works.
Ingredients
300 ml 2 2 tablespoons
Method
Beat the cream until stiff. In another bowl, beat the yolks until extremely frothy. Add golden syrup and rum to eggs, still beating. Then fold this egg mixture into the cream. You could serve straightaway, as it is, un-iced; the plan, though, is to put it in the deep-freeze to set hard and then take it out and let it ripen for about an hour in its tub in the fridge so that it’s frozen but begin
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