“Soak it in booze”
Speaking to The Guardian, Andy Bowdy, pastry chef and custard connoisseur, says the key to dressing up your store-bought pudding is to make it “richer”.
To do this, Andy says to “soak it in booze”.
“I would warm the booze up and ladle it over the cake, giving it a booze bath every hour or so, then let it sit in the fridge overnight.”
Christmas pudding party trick
For a neat little party trick, Andy says you can try flambéing the pudding at the table. Obviously, be very careful if you deciced to give this a try.
“If there is enough booze in the pudding, it can light on fire,” Andy says.
“Just make sure it is out before anyone cuts it.”
The alcohol you choose is up to you. Brandy, port or sherry would all work well.
Custard, cream or ice cream?
Is it even a Christmas pudding if it isn’t drowned in custard or cream? Serve warm with double cream or custard dusted with icing sugar. Alternatively, vanilla ice cream also pairs nicely with Christmas pudding - or why not have all three?
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