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Eggnog Cream

by . Featured in NIGELLA CHRISTMAS
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Introduction

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.

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.

Eggnog Cream
Photo by Lis Parsons

Ingredients

Serves: 8-10

Metric Cups
  • 350 millilitres double cream
  • 125 millilitres advocaat
  • 1½ cups heavy cream
  • ½ cup advocaat

Method

  1. 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 yolk-yellow, eggnog-flavoured liqueur is combined and the cream thick but still soft, stop and spatula into a generous bowl and serve with the pudding.
  1. 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 yolk-yellow, eggnog-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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What 1 Other has said

  • Does this work with Bailey's?

    Posted by jillmosaic on 13th November 2014
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