Brandy Sauce (Christmas Pudding)

A rich brandy sauce that's perfect to serve on Christmas pudding or other desserts that require an elegant sauce for finishing.

2 egg yolks
½ cup + 1 Tbsp. heavy whipping cream (150 mL)
2 Tbsp. sugar
2 Tbsp. brandy

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.

Continue whisking until the mixture thickens and becomes a sauce. (If you want to serve this to young children, remove some and add a drop of vanilla.) Add the brandy to your liking, from two tsp. to two Tbsp. (or more), but be careful not to add too much brandy or the sauce will become too runny.

Whisk well so that the sauce is completely smooth. Pour 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.

Makes 1 cup.

Cook's Notes:

• Use a good quality brandy for a good-tasting sauce.
• 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).
• You can also use this sauce for other desserts, such as bread and butter pudding, topping ice cream, cakes or even pies.