You said you'd feed me brandy and Christmas cake

[venta]

Of course, the other day's question about my leftover red wine missed the most important detail. So did I until now. There was me worrying about red wine when there was also leftover prosecco in the fridge (slack bastards, my dinner guests, never finish anything).

Anyway, I'm now addressing the issue. It's not as fizzy as it might be, but is otherwise surprisingly decent.

However: settle an important conundrum for us, will you?

I want to know what you think is usual to put on Christmas pudding. Not necessarily what you want on your pud, or that weird thing that your family's done for years, but the list of things you might consider it customary to offer, or put, on Christmas pud. (Why yes, the use of the pejorative word "normal" in the poll does indicate that I have an axe to grind ;)

[Poll #1948620]

If, like me, your answer is different based on whether the pud is hot or cold, this one is being served hot.

Comments

[drdoug.livejournal.com]

I'm sure it's possible to make rum sauce in a way that's extremely delicious, but my usual experience of it is as "rum-flavoured sauce" in institutional canteens and non-gastro pubs where it's ... not.

More puddings should be served ablaze in my opinion. British puddings are world class, but they'd be even more obviously so if, say, we routinely served apple crumble laced with burning Calvados and spotted dick flambéed with rum.

[beckyc.livejournal.com]

*nods* re puddings set afire - v good plan!

[venta.livejournal.com]

Oddly, I think I've only ever had rum sauce in the family 'ome, where it is definitely made with real rum. Mind you, I rarely order Christmas pudding when out and I've never worked somewhere with a proper canteen.

I've set a pudding ablaze in my life just once; at a Christmas dinner cooked in a shared house in Oxford the first year after I graduated. None of us really knew exactly how to do it, and we, er, got a bit over enthusiastic and there was Some Conflagration.

The pudding survived, but I learned not to dip a very hot spoon into very hot brandy. Pretty, mind.