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I’m not sure I understand the question, do you mean the white sauce that is the basis for rum sauce?
If so, it’s a heaped tablespoon of cornflour mixed with a level tbsp of sugar or sweetener (or to taste) and enough milk taken from a pint to make a stiff paste. Boil the rest of the pint then pour it on the paste, stirring quickly until it thickens. ( then add the rum for rum sauce but that wouldn’t be what you had at school!)
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