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Gather the ingredients.
In a medium nonstick saucepan, melt 2 ounces (4 tablespoons) unsalted butter over medium heat.
Add 2 ounces (about ½ cup) of all-purpose flour , stirring quickly to create a thick, smooth paste. Cook for 1 minute, taking care not to let it burn.
Using a hand whisk, slowly add 1 pint (2 cups) milk , stirring vigorously. Continue whisking until a thick, smooth sauce forms; this will take 3 to 5 minutes. Take care not to have the heat too high or the base of the sauce may burn.
Once the sauce is formed, add 2 ounces (4 ½ tablespoons) fine or superfine sugar and whisk a little more, until the sugar is completely dissolved. Lower the heat and gently cook for 5 minutes, stirring from time to time.
Add 5 tablespoons brandy or cognac , whisking into the smooth sauce.
Before serving, add a tiny drop of brandy or cognac, if you like, to liven up the flavor. Serve the sauce poured over the top of individual slices of pudding.