120 ml/4 fl oz water
Grated rind of 1/2 lemon
25 g/1 oz/2 tbsp unsalted (sweet) butter
5 ml/1 tsp cornflour (cornstarch)
120 ml/4 fl oz white rum
Put the sugar, water and lemon rind in a
saucepan. Heat gently, stirring, until the sugar dissolves. Whisk in
the butter. Blend the cornflour with the rum and stir into the sauce.
Boil for 2 minutes, stirring all the time. Serve hot.