The perfect serving for mince pies


  • 120 g butter
  • 240 g muscavado sugar
  • 1 large egg (whisked)
  • 70 ml armagnac
  • 70 ml grand marnier
  • cream for whipping


  • In a thick bottomed pan, melt the butter. Add the sugar, stir to combine, then take off the heat and allow to cool slightly.
  • Then, add the whisked egg, Armagnac and Grand Marnier and pop in the fridge.
  • Whenever you want to have some of this sauce, lightly whip some cream, add some of the liqueur, butter sugar mix and stir to combine.
  • The amount of liqueur-mix you add to the cream is entirely up to you, depending on your taste preferences. Just make sure to add a little at a time, until you have the flavour and consistency you want.
  • The main thing is to enjoy this beautiful festive treat.

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