What’s better than plain old Christmas pudding? Christmas pudding with warm, rich figgy pudding sauce!
This homemade figgy pudding sauce takes the traditional holiday dessert to a whole new level. Whether you’re pouring it over your favorite Christmas pudding or using it to dress up other holiday treats, this sauce adds that perfect touch of sweetness and warmth. Once you try it, store-bought sauce just won’t cut it anymore.
Ingredient Substitutions
For egg yolks, a vegan alternative could be 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water. Let the mixture sit for 5 minutes before using. This substitution provides a similar binding effect and adds beneficial omega-3 fatty acids. Heavy cream can be replaced with full-fat coconut milk for a dairy-free option. Use the same amount and shake the can well before measuring. The coconut flavor will complement the pudding nicely. Sugar can be substituted with an equal amount of maple syrup or agave nectar for a natural sweetener option. Reduce the liquid ingredients slightly to compensate for the added moisture. For a non-alcoholic version, replace brandy with apple juice or grape juice, adding a splash of vanilla extract to mimic the brandy’s depth of flavor.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-550
- Protein: 6-8 g
- Fat: 40-45 g
- Carbohydrates: 30-35 g
Ingredients
- 5.68 fl oz heavy cream
- 2 to 4 tbsp brandy (preferably a VSOP or VS cognac for depth of flavor)
- 2 tbsp sugar (granulated sugar works best here)
- 2 egg yolks (from large eggs for best richness)
Step 1: Prepare and Cook the Custard Base
Start by whisking the egg yolks, cream, and sugar together in a pot placed over low heat.
It’s crucial to keep the whisk moving continuously to prevent the custard from curdling.
Maintaining a low heat is key to achieving a smooth, creamy texture.
If the custard happens to curdle despite these precautions, don’t worry—there’s an easy fix.
Step 2: Thicken the Mixture
Continue whisking the custard until the mixture thickens to a sauce-like consistency.
For those serving this sauce to young children, consider removing some of the sauce at this stage and adding a drop of vanilla for extra flavor.
Step 3: Add Brandy and Smooth the Sauce
Incorporate brandy to your preference, starting with two teaspoonfuls and not exceeding two tablespoonfuls, unless you prefer a stronger flavor.
Be mindful that too much brandy can make the sauce too runny.
I personally used two tablespoonfuls.
Whisk the mixture well to ensure the brandy is fully integrated and the sauce is completely smooth.
Step 4: Serve the Sauce
Pour the completed sauce into a serving jug for presentation.
This allows you to elegantly pour the sauce over the Christmas pudding before it’s sliced, creating a lovely effect.
If you anticipate not finishing all the pudding at once, it’s more practical to cut individual slices and place them in bowls, then pour the sauce over each serving.
This method ensures you can store leftover pudding without the sauce impacting its texture.
