Traditionally Christmas pudding are served with cream, brandy butter, brandy cream or sauce. Here I've served it with a Cointreau creme anglaise.
Cointreau is an orange flavored liqueur and creme anglaise which is French for 'English cream'. It is a light custard, made from egg yolks, sugar and hot milk. The yolks are creamed together with the sugar until the mix turns a pale yellow, almost white. Then you slowly add the hot milk while whisking, allowing it too cook over a very low heat. Vanilla extracts or beans can be added for additional flavor. You then add the Cointreau and serve.
If you're not a fan of Cointreau, why not replace it with Rum or even Vodkak
Want to go a step further, if you have a small bottle of champagne or cava lying around, why not make a champagne cream. Just whisk some double or whipping cream until it forms soft peaks, add your sugar and then fold in the champagne or cava.
Love ice cream? Try something new, serve with a scoop or two of vanilla ice cream or clotted cream ice cream. Think you need more alcohol, baileys or rum and raisin ice cream will go down a treat!
Here you have Warm bajan black cake served with brandy infused Christmas pudding ice cream, pistachio and amaretti crumb and brandy syrup
