Tuesday 7 December 2010

Christmas pudding spice sauce

We serve our Christmas pudding with a spicy non-alcoholic sauce-a good substitute for brandy butter. Here is the recipe

3oz margarine (needs to be good quality table margarine) or softened butter
1/2 teaspoon ground nutmeg or cinnamon depending on which taste you prefer
1/2 teaspoon mixed spice
grated rind and juice of 1/2 orange
10 oz icing sugar

Beat the margarine/butter with the spices and orange rind then add the juice and icing sugar and beat together.
Store in the fridge.
This also tastes good with mince pies!

On a seasonal theme, we went to a home education group session at the National Gallery yesterday. We saw the Norwegian tree in Trafalgar Square.

 It was given by the City of Oslo to thank the country for help given in the Second World War-sorry about the quality of the photo-photos aren't my strong point especially combined with a pushchair, being behind the rest of the group and the cold!


  1. Thank you for the idea Sarah, I would like to try that sauce this year. Is it runny or spoonable? Do you serve it hot or cold?

  2. I like the sound of the spice sauce - we normally just have custard! I'll make a note of the recipe.

  3. Naomi, the sauce is definitely spoonable rather than runny. I serve it cold. Not sure how it would be hot. It is very yummy!

  4. naomi, don't serve it hot! it's meant to be served cold out the fridge (i assume, as this is how you serve brandy butter) so that it melts in the heat of the pudding x