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. For longer storage, the brandy sauce can be placed in an airtight container and frozen where it will last up to four months. 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}}

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). Keep refrigerated below 5°C. Once opened, keep refrigerated and consume within 3 days and by date shown. 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. 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.

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

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.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. 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.

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. 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 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. 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. 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. 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.

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.

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. Loading... {{SelectedStore.TimeSlot.DayOfWeekString}}, {{SelectedStore.TimeSlotReservation.Day}} {{SelectedStore.TimeSlotReservation.DisplayMonth}} 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.