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Recipe by: blaisine
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See below ingredients and instructions of the recipe
1 c Brown sugar
1 1/2 ts Cornstarch
1 c Light cream
1/4 c Butter
1 ts Vanilla
Combine the brown sugar and cornstarch in the top of a double boiler.
Gradually add the cream and stir until the sugar is dissolved. Place
over simmering water.
Add the butter and cook, stirring constantly, until the mixture is
smooth and thickens slightly. Cook for a few minutes longer, stirring
often, about 10 minutes in all. Remove from the heat and stir in the
vanilla and brandy. Serve hot over steamed pudding. Yields about 2
cups sauce.
From the Book "Canadian Christmas Cooking" by Rose Murray
English celebrity chef also known as The Naked Chef. BBC food television shows.

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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