Our guide to sauces
Add a drizzle of decadence and transform your festive dessert with one of these simple but sensational sauces.
1 CLASSIC CUSTARD
Made by blending milk with cream, custard is a blank canvas that can be enjoyed as it is, or enhanced with other flavours. Try making it with citrus zest, spices, cocoa or alcohol.
2 CHANTILLY CREAM
Whipped cream sweetened with sugar and flavoured with vanilla, chantilly cream can be spooned or piped onto puddings, cakes and pastries for a next-level creamy accompaniment.
3 BRANDY BUTTER
A hard – rather than pouring – sauce, brandy butter is made from creamed sugar and butter with a slug of brandy. Rum or whisky can be substituted, or make a non-alcoholic version with vanilla.
4 TOFFEE SAUCE
Made from brown sugar, butter and cream, toffee sauce is a versatile sweet treat that works with everything from warm puddings to icecream sundaes and barbecued bananas.
5 CRÈME ANGLAISE
The French word for custard, crème anglaise is generally thinner than custard, with a pouring consistency, and it doesn’t include a thickener like cornflour.
6 POURING CREAM
Also referred to as full cream, double cream or thickened cream, pouring cream needs to be kept chilled and is best served simply as it is.