Iced Rum Sauce

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

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.


  • 300 ml double cream
  • 2 egg yolks
  • 2 tablespoons golden


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