Brandy Cream Sauce
- 1 Tiptree Christmas Pudding
- ¼ c salted butter
- 2 tbsp flour
- 2 c whole milk
- 4 tbsp sugar
- 5 tbsp Brandy (or Cognac)
Steam your pudding according to package directions. While pudding is steaming, make the sauce.
In a nonstick saucepan over medium heat, melt the butter. Once melted, add flour, stirring quickly to make a thick paste. Cook for 1 minute, continuing to stir (be careful not to burn). Gradually pour in the milk while whisking quickly. Keep whisking until mixture becomes thick and coats the back of a spoon, about 5 minutes.
Whisk in sugar and continue whisking and cooking until sugar is completely dissolved. Reduce heat to low and cook 5 minutes, stirring occasionally. Whisk in brandy or cognac.
Refrigerate until ready to use, then reheat gently on the stove, adding a small drop of brandy or cognac.
To serve: You want to flame your Christmas pudding. To do this: Place your steamed pudding on a serving plate with a rim around the edge to catch any alcohol that might pour over.
If you have a gas stove, pour 2 tbsp brandy or cognac into a long-handled metal ladle and heat over a gas flame until hot, being careful not to let it boil. If you don’t have a gas stove, heat the brandy or cognac in a small saucepan first, then transfer it to the ladle.
Light the alcohol by tilting the ladle slightly over the gas flame so it ignites, or use a match, then quickly pour it over the pudding. Wait for the flames to die, then pour cream sauce over top and serve immediately.
Shop Recipe Ingredients
Tell Us What You Think
Rate this recipe to get started.
Need Help? We Can Help
Do you need to address any issues or concerns? Store, company and merchant inquiries can be addressed by filling out our Guest Care Form.