Pour the brandy sauce into a serving jug to pour over the Christmas pudding before it’s cut into pieces, which makes for a beautiful presentation. However, it may be more practical to cut slices and place in bowls, then pour the sauce over the top. I’d recommend this if you won’t be finishing the entire pudding in one go. First, let me explain that there are two types of brandy sauce: savory and sweet. This brandy sauce, which is traditionally used on Christmas pudding, is sweet. A savory brandy sauce is often made to serve with steak. Four years ago, I shared a traditional British Christmas pudding recipe, also known as plum pudding (and even figgy pudding) and promised I’d be posting a recipe for brandy sauce. If you have yet to decide what Christmas pudding to serve at Christmas dinner then we recommend our most popular recipe, our easy Christmas pudding, which lets the microwave do the hard work. It can even be made on the same day.

Keep refrigerated below 5°C. Once opened, keep refrigerated and consume within 3 days and by date shown. Whisk well so that the sauce is completely smooth. If you did happen to get any lumps or curdled sauce, simply us an immersion blender, or small blender to make the sauce smooth (I won’t tell)! I’ve never had it happen with custard, so if you follow my directions, you won’t need the blender. Young children should probably have brandy sauce before the brandy goes in. Parents have to make the decision with older children, but it’s easy to keep some aside with less brandy because of the way I’ve adapted this recipe. The brandy goes in at the end, so you can always pour some out and then add more brandy for those who like it a bit more boozy! It’s a must to serve on plum pudding (another name for Christmas pudding or figgy pudding). And if you love brandy, you've got to try some of these gorgeous brandy butter chocolate fondants – perfect for serving to friends and family this festive season. There are two main types of sweet brandy sauce: an egg based, custard-type sauce (which is the recipe I’ll be sharing with you), and a white sauce based sauce. The latter is made with flour and butter, so it isn’t gluten free. This variation is best for those who cannot have eggs. The recipe I’ll be sharing with you is best for those who cannot have gluten.

It’s deeply rich, made with vanilla pods, caster sugar, cream, whole milk and (yes, you guessed it) a few tablespoons of brandy. It’s more festive than serving pudding with simple double cream and can take a supermarket Christmas pudding to the next level or finish off your homemade Christmas pudding perfectly. All appliances vary, the following are guidelines only. MICROWAVE: Empty pot contents into a non-metallic jug. Place jug on a microwaveable plate. Heat on full power for the time specified (750w - 2 mins, stir and re-cover, 1 mins 45 sec, 850w - 2 mins, stir and re-cover, 1 mins 35 sec, 1000w - 2 mins, stir and re-cover, 1 min 20 sec). Stand for 1 minute after heating. Stir before serving. HOB: Empty contents of pot into a saucepan and heat gently for 5-6 minutes, stirring constantly. Do not boil. Ensure product is thoroughly heated and piping hot throughout. Do not reheat. Whisk the egg yolks, cream and sugar in a pot over low heat. Do not stop whisking and keep the heat low so that the custard doesn’t curdle. Don’t worry if it does, there’s an easy fix.

Skimmed 𝐌𝐢𝐥𝐤, Double Cream (18%) (𝐌𝐢𝐥𝐤), Sugar, French Brandy (6%), Modified Maize Starch, Skimmed 𝐌𝐢𝐥𝐤 Powder, Stabiliser: Locust Bean Gum. Brandy sauce is essential for serving with hot Christmas pudding at the end of your festive feast and this recipe is not only delicious but foolproof, too. You can also use this sauce for other desserts, such as bread and butter pudding, as a topping for ice cream, or cakes.

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