Brandy Sauce



2 Eggs, separated
90 g ⅓ cup) Huletts Castor Sugar
80 ml Brandy
250 ml (1 cup) Cream, lightly whipped



  1. Beat the egg yolks and sugar until the mixture is thick and creamy and the sugar has dissolved. Stir in the brandy and fold in the cream.
  2. Beat the egg whites in a small dry bowl until soft peaks form. Fold into the sauce and serve immediately.

Serving Suggestions: Serve with steamed puddings, fresh or poached fruit, and festive puddings.

Variation: Whisky or Calvados can be used instead of brandy.