Store.LocalizedDisplayName}} | {{TimeSlotReservationDisplay}} Book Collection Slot Book Collection Slot View Slot Book Collection Slot Book C&C Slot 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. 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.

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. This sauce does not have to be saved for Christmas. It is a good, basic, sweet, white sauce and it works well with many flavorings, both alcoholic and nonalcoholic. ReservedSlotData.TimeSlot.DayOfWeekString}}, {{ReservedSlotData.TimeSlotReservation.Day}} {{ReservedSlotData.TimeSlotReservation.DisplayMonth}} 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. For longer storage, the brandy sauce can be placed in an airtight container and frozen where it will last up to four months.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. 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. 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.

To get the best marriage of flavors, always use the same liquor in the sauce that you have in your pudding. So, if the pudding was made with rum, you can substitute rum for the brandy.

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. 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. You can also use this sauce for other desserts, such as bread and butter pudding, as a topping for ice cream, or cakes.

This dessert sauce can be made ahead of time. Cool and transfer to a bowl. Place a sheet of plastic wrap directly on the surface of the sauce to prevent it from forming a skin. Cover the bowl and place in the refrigerator where it will keep for one week. 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. Keep refrigerated below 5°C. Once opened, keep refrigerated and consume within 3 days and by date shown. In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes.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. For a vanilla-brandy flavor, add 1 split and scraped vanilla bean to the sauce along with the sugar. Remove the vanilla bean before adding the brandy. Skimmed 𝐌𝐢𝐥𝐤, Double Cream (18%) (𝐌𝐢𝐥𝐤), Sugar, French Brandy (6%), Modified Maize Starch, Skimmed 𝐌𝐢𝐥𝐤 Powder, Stabiliser: Locust Bean Gum. 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.