Bread sauce is another classic addition to the Christmas Roast Dinner, and its pretty easy to make. Serve this alongside your Cranberry Sauce and your roast meat (or veggie roast!) will be dressed to perfection! This recipe has loads of flavour and serves 8 people. Bare in mind that this recipe requires you to stew the sauce for 2hours so you need to set aside some time at the start of your preparations!
- 114g (4oz) of white breadcrumbs.
- 15-18 whole cloves or grated nutmeg
- 1 bayleaf
- 8 black peppercorns
- 570ml (1 pint) creamy milk
- 50g (2oz) of butter
- 2 tablespoons of double cream
- Salt and Pepper
- Cut the onion in half and stick the cloves in each half (you can vary the amount depending on taste preference) in to the onion. Alternatively you can use some grated nutmeg instead.
- Place the cloved-onion, the bayleaf and peppercorns in a saucepan along with the milk. Add some salt and bring to the boil.
- Once its reached boiling point, take it off the heat, place a lid on the pan and leave it in a warm place so that the milk can infuse for 2hours.
- Once infused, remove the onion, bayleaf and peppercorns and leave them on one side.
- Stir the breadcrumbs into the milk and add half of your butter.
- Leave the saucepan on a very low heat, occasionally stirring until the crumbs have thickened- this will take approximately 15minutes.
- While you’re plating everything else up, remove the sauce from the heat and place the onion back in the sauce and leave it to sit off the heat until you’re ready to serve it.
- Remove the onion, spices and peppercorn, reheat the sauce and stir in the cream and remaining butter.
- Check your seasoning and then place in your serving dish.
(Recipe: Delia Smiths Christmas.)