Island Life Magazine Ltd December 2009/January 2010 | Page 95

FOOD & DRINK with Alan Staley
Pinch of cinnamon
½ teaspoon mixed spice
50g mixed chopped peel
50g chopped glace cherries
200ml stout

Brandy sauce
500ml double cream
10g cornflour
70g sugar
70g brandy
Mix all the ingredients together
then leave for two days in the
fridge to macerate.
Divide into the individual
moulds press down firmly then
cover with greaseproof paper.
Tie a piece of folded muslin
cloth around the top of the
mould then place them in a
large saucepan. Fill F