A Festive $hit Hot Brandy Sauce

Easy?              Yes

Yummy?         Yes

Boozy?            Very

Lactose free? Of Course!

Here is my secret recipe for my $hithot brandy sauce that I give as my Christmas present to you, my lovely readers. Thank you for an absolutely amazing year – it has been so much fun!

I wish you and your families a very happy, safe and relaxing festive season (you notice that I add in relaxing there, as Christmas seldom is).

I will be experiencing my first-ever white Christmas on the ski slopes of Hokkaido. (Actually, my first-ever white anything as I have never been to the snow before!) I look forward to sharing with you lots of amazing Japanese culinary delights via facebook and will be looking for inspiration for next year!

There really is not much to say about this recipe except that it has been a family favourite for years. Just as the three wise men, I have delivered 3 gifts: A lactose free version; a dairy version; and a completely dairy-free version too! Warning: there is no alcohol version….

Lactose free version – My Favourite

250g ghee

100g rapadura (I use Natvia/rapadura mix, 70:30)

3 egg yolks

1 whole egg

100g port

120g brandy

125g almond milk

1/4 teas vanilla powder (or the seeds of 1 vanilla bean)

1 teas cornflour (optional)

Add all of the ingredients in the TM  and cook for 10 minutes on 90°C at SP 4. Serve warm or cold on Christmas Pudding or ice-cream!

Dairy Version 

125g butter

120g rapadura

3 egg yolks

1 whole egg

100g port

120g brandy

300g cream

1/4 teas vanilla powder (or the seeds of 1 vanilla bean)

1 teas cornflour (optional)

Add all of the ingredients in the TM  and cook for 10 minutes on 90°C at SP 4. Serve warm or cold on Christmas Pudding or ice-cream!

 

Dairy free version – Coconut

125g coconut oil

120g rapadura

3 egg yolks

1 whole egg

100g port

120g brandy

250g coconut cream

1/4 teas vanilla powder (or the seeds of 1 vanilla bean)

1 teas cornflour (optional)

Add all of the ingredients in the TM  and cook for 10 minutes on 90°C at SP 4. Serve warm or cold on Christmas Pudding or ice-cream!