Anne Willan

Apricot or Red Jam Sauce

Preparation info
    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

Method

To accompany steamed puddings, cakes and charlottes, served hot or cold. Makes 1 cup/250 ml sauce. Heat ½ cup/<