Ingredients
| 300 ml |
milk |
| 75 g |
caster sugar |
| 1 tsp |
vanilla essence |
| 2 tsp |
cornflour |
| 50 g |
plain chocolate (at least), broken into pieces |
| 25 g |
butter |
Method
- Put the sugar and vanilla essence in a saucepan with most of the milk. Mix the cornflour with the remaining milk and add.
- Continue stirring over a low heat until all the sugar has dissolved and the mixture is smooth.
- Increase the heat and boil briskly until the sauce has thickened.
- Remove from the heat and stir in the broken chocolate and butter. Beat together until glossy.
- Pour into a suitably sized jug or gravy boat and serve with ice-cream and/or warm vanilla sponge.
This sauce can be frozen in containers. Reheat in a saucepan.