To make a Christmas pudding even more delicious, try one of our topping recipes
Caramel Brandy Sauce
Ingredients
1 cup packed brown sugar
¼ cup butter cut in pieces and softened at room temperature
2 Tbsp brandy
2 eggs (separated)
½ cup cream
Instructions
- Cream butter and sugar with an electric mixer until well combined
- Stir in brandy slowly
- Stir in both well beaten egg yolks and cream
- Cook in top of double boiler, stirring constantly until thick
- Take off heat and let cool enough so as not to scramble eggs in next step
- Add both softly beaten egg whites
- Serve hot or cold and refrigerate any leftover sauce
Flambé
To flambé means to pour brandy over the top of the pudding and ignite it. Please take care while doing this and make sure there is nothing nearby which may catch fire.
Instructions
- Heat 150 ml of brandy in a saucepan to nearly boiling point
- Pour over hot pudding on its serving plate at the table and dim the lights for best effect
- Ignite the brandy*
- Flame will burn out after a few seconds
- Cut pudding and serve
*The alcohol in the brandy is burned off during this process