This Christmas pudding calls for a double dose of brandy in the pudding itself and the sauce!


  • For the boozy cream

  • 300ml (½ pint) double cream, well chilled

  • finely grated rind of 1 orange

  • 25g (1oz) caster sugar

  • 3 tbsp brandy

  • For the pudding

  • 1 Christmas pudding

  • about 75ml (3floz) brandy


  • For the boozy cream:

  • 1.

    Whip the double cream in a bowl with the orange rind and sugar until soft peaks have formed.

  • 2.

    Fold in the brandy and transfer to a serving bowl. Cover with cling film, and then chill until ready to use.

  • For the pudding:

  • 1.

    Heat the Christmas pudding according to packet instructions.

  • 2.

    When ready to serve, turn the Christmas pudding on to a warmed serving plate and dim the lights in the dining room!

  • 3.

    Heat the brandy in a small pan, transfer to a ladle and then ignite with a match.

  • 4.

    Pour over the Christmas pudding and bring to the table immediately.

  • 5.

    Serve into warmed serving bowls and hand around the boozy cream separately so that everyone can help themselves.

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