• 40 g butter
  • 40 g gluten- and wheat-free plain white flour blend
  • 400 ml whole milk
  • 50 g caster sugar
  • 150 ml single cream
  • 4 tbsp rum


  1. 1

    Melt the butter in a pan, stir in the flour and cook for 1 minute, stirring all the time. Whisk in the milk gradually, then add the sugar. Bring to the boil and simmer for 2-3 minutes.

  2. 2

    Stir in the cream and rum to taste; warm through. Pour into a warm jug to serve.


    Get ahead: make to the end of step 1 a few hours ahead; cover with clingfilm placed directly on the surface of the sauce. Reheat to serve and stir in the cream and rum.

Nutritional Details

Each serving provides
  • Energy 461kj 110kcal 6%
  • Fat 7.5g 11%
  • Saturates 4.7g 24%
  • Sugars 6.2g 7%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1101kj/263kcal

Each serving provides

9.8g carbohydrate 0.2g fibre 0.9g protein

Also in these Scrapbooks

Back to top