176.Sweet White Sauce : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


1 oz / 25g cornflour

½ pint / 280ml milk

1 oz / 25g sugar


Mix the cornflour and sugar into a paste with a little{underline 1} cold {underline}milk.

Stir in the remaining milk without heating.

Now slowly heat the sauce to simmer, stirring continuously.

Simmer very gently for five minutes.


Rich white sauce: stir 2 oz / 50g of butter into the cooked sauce.

Brandy sauce: stir one or two tablespoons of brandy into the cooked sauce.

Chocolate sauce: Mix 1 or 2 teaspoons of cocoa or gluten free drinking chocolate with the cornflour before adding the cold milk. Add an extra ounce of sugar.

A thick chocolate sauce can be served hot or cold on its own or with bananas as a pudding.

Egg custard: Beat two eggs into the cold mixture before heating. Heat the custard over a very low flame, stirring continuously while it thickens. Do not let it boil but keep it warm for three minutes over the heat. It can be easier to place the pan of custard over another pan of boiling water while it is being heated. It must still be stirred all the time.

Note that the eggs are not fully cooked in egg custard.

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