Bread Sauce

A classic for Christmas day, definitely worth the effort.


1 onion - peeled

8-10 cloves

570ml St Helen’s Farm goats’ milk

1 bay leaf (extra to serve, if desired)

6 peppercorns

100g fresh white breadcrumbs (from at least a day old loaf, crusts removed)

50g St Helen’s Farm goats’ butter

salt and pepper


1. Press cloves into onion, place in a saucepan with bay leaf, peppercorns and milk. Bring to boil. Remove from heat, cover with lid and infuse for up to 2 hours.

2. Remove onion, bay leaf and peppercorns. Stir in breadcrumbs and 25g butter, heat gently on a very low heat for about 15 mins stirring occasionally until crumbs have swollen and sauce thickened.

3. To serve, stir in remaining butter, season to taste and pour into warm dish/jug. Place additional bay leafs as decoration, if desired.

Bread Sauce!