Sweet dessert sauce recipe
15ml (1 tbsp) cornflour
285ml (½ pint) milk
35ml (2tbsp) sugar
15g (2oz) butter or margarine
Blend the cornflour in a pan with a little of the milk and the sugar. Stir in the remaining milk. Place on moderate heat and stir until boiling. Cook gently, stirring all the time, for two to three minutes, until thick and smooth. Remove from the heat and add the butter. Use on stewed fruit or puddings in place of custard. Serves four.
Brandy or rum
Add 35ml (2tbsp) brandy or rum after cooking.
Stir in 35ml (2tbsp) drinking chocolate powder after cooking.
Add 10ml (2tsp) instant coffee dissolved in 35ml (2tbsp) hot water to the finished sauce.
Add 5ml (1 tsp) ground ginger and 50g (2oz) finely chopped stem ginger in syrup after cooking.
Lemon or orange
Grate the rind of an orange or lemon on the finest side of the grater and stir it into the cooked sauce.
Warm the milk and steep a vanilla pod in it before making the sauce, or add 2.5ml (itsp) vanilla essence after cooking.
Quick tips for easy toppings
• For chocolate-butterscotch ice cream topping, roughly chop a Mars bar into a pan with 15ml (1tbsp) milk and heat very gently, stirring until melted. Pour over the ice cream and serve.
• Chocolate cream sauce for desserts and ice cream can be made by melting an equal weight of plain chocolate and evaporated milk in a pan over a low heat. Beat until smooth, and serve.
• Shave curls of chocolate from a block with a potato peeler.