Brandy sauce poured over Christmas pudding is the ultimate extravagance, yet it’s so quick and easy to make! This rich brandy sauce will be the recipe you’ll make every year.
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.
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My deepest apologies to everyone who wanted this recipe, and is still waiting! I honestly hadn’t meant to leave it for four years before posting the brandy sauce recipe. I actually received an email from Douglas M. just today. He wrote:
“My children and I make your Christmas pudding every year and love it. Not just the taste, but the whole experience. They originally saw it on the 1984 version of A Christmas Carol and insisted we make it. I came across your recipe and the rest is history. I would however like to try the brandy sauce atop my finished product but I can not find the recipe on your website. Could you point me in the right direction please? Merry Christmas!”
- EDIT Dec. 2023: I now also have the recipe for BRANDY BUTTER!
I’m happy to oblige, Douglas, but apologize that it took me so long.
What is Brandy Sauce?
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.
What is Brandy Sauce Made of?
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.
Rich Brandy Sauce Recipe
adapted by Christina Conte, from Mrs. Beeton’s Cookbook makes enough for one plum pudding
FULL PRINTABLE RECIPE BELOW
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 teaspoonfuls to two tablespoonfuls (or more), but be careful not to add too much brandy or the sauce will become too runny. I used two tablespoonfuls. Use a good quality brandy for a good-tasting sauce!
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.
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.
Can Children Have Brandy Sauce?
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).
You can also use this sauce for other desserts, such as bread and butter pudding, as a topping for ice cream, or cakes.
Brandy sauce would be excellent on these quick apple puddingsfrom Fab Food 4 All, too!
As noted above, brandy butter is another option to serve with Christmas pudding, mince pie and more!
Brandy Sauce (for Christmas Pudding and Other Sweets)
Yield: 8 oz
Prep Time: 2 minutes
Cook Time: 6 minutes
Additional Time: 2 minutes
Total Time: 10 minutes
A rich brandy sauce that's perfect to serve on Christmas pudding or other desserts.
Ingredients
- 2 egg yolks, preferably organic
- ½ cup plus 1 Tbsp (150 ml) heavy whipping cream
- 2 Tbsp sugar
- good quality brandy 2 tsp to 2 Tbsp, as desired (I recommend 2 Tbsp)
Instructions
- 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 teaspoonfuls to two tablespoonfuls (or more), but be careful not to add too much brandy or the sauce will become too runny. I used two tablespoonfuls.
- 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.
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)! I've never had it happen with custard, so if you follow my directions, you won't need the blender.
- You can also use this sauce for other desserts, such as bread and butter pudding, topping ice cream, cakes or even pies.
Nutrition Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 36Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 40mgSodium: 2mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 1g
Nutrition information is only estimated.
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