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WHAT YOU'LL NEED:
3 (or more) tablespoons dark rum
3 oz (75 g) butter
2½ oz (60 g) plain flour
1 pint (570 ml) breakfast milk
2 oz (50 g) caster sugar
1 tablespoon double cream
WHAT TO DO:
Place 2½ oz (60 g) of the butter in a saucepan with 2½ oz (60 g) flour, pour in the milk, then, using a balloon whisk, whisk everything vigorously together over a medium heat. As soon as it comes to simmering point and has thickened, turn the heat right down to its lowest setting, stir in the sugar and let the sauce cook for 10 minutes. After that add the rum, the remaining ½ oz (15 g) butter and 1 tablespoon cream. Pour the hot sauce into a jug, then cover the surface with clingfilm and keep warm until required.
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