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EGGNOG CREAM
The traditional sauce for Christmas pudding is a "hard sauce", that's to say brandy butter but I can't help feeling that this corner-cutting Eggnogg Cream, devised for my Express festivities last year, is best of all.
Actually, Dom, my long-suffering TV director, does a version of this with brandy, which also hits the spot (I think the cool cream factor is key), though you will need to whip in a tablespoon or two of icing sugar - no more - as you go.
Recipe posted by Nigella
Ingredients
- 350ml double cream
- 125ml advocaat liqueur
Method
Serves: 8-10
- Put the cream into a bowl and, using an electric whisk, start whipping to aerate and thicken. While it's still floppy, whisk in the advocaat, and once the yol-yellow, eggnogg-flavoured liqueur is combined and the cream thick but still soft, stop and spatula into a generous bowl and serve with the pudding.
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