method
1. In a mixing bowl mix the starch with 2 tablespoons of the cold liquid. Stir until blended.
2. Add the sugar to the remaining liquid in a saucepan.
3. Dissolve the sugar and bring the mixture to the boil.
4. Remove the pan from the heat and, stirring all the time, gradually pour the hot liquid on to the starch.
5. Return to the heat and cook for a few minutes.
6. Add the flavourings. Serve cold if wished.
If serving hot, stir in the butter just before serving. Preparation time: 10 minutes
To flavour and vary the sauce, add any of the following: a few drops of vanilla extract, 1 teaspoon nutmeg or mixed spice, 2 tablespoons spread or marmalade, grated rind of 1/2 orange or lemon or 2 tablespoons rum, brandy sherry or liqueur. For a slightly richer version, add 2 tablespoons cream.
• For chocolate sauce, melt 2 ounce plain chocolate in milk. Alternatively, mix 1 tablespoon cocoa powder into the milk.
• For coffee sauce add 1 tablespoon instant coffee to the starch, and continue with the basic sauce.
• For a butterscotch sauce, dissolve 2/3 cup brown sugar in half the liquid (milk or water). Add 2 tablespoons butter and the thinly pared rind of 1/2 lemon. Bring to the boil and simmer 5 minutes. Strain into a clean pan and discard the rind. Blend the starch with the remaining water and continue the recipe.
• For orange sauce, use 1 1/4 cups orange juice, made up from concentrate or canned, and omit the sugar. Flavour with 1 teaspoon grated rind.
• For a sharp lemon sauce, use the juice of 1 lemon and make up the rest of the liquid with water. Flavour with 1 teaspoon grated lemon rind.
