Christopher Hannon's 'nice and easy' spiced brandy sauce recipe

Christmas pudding is often served with brandy butter but it can taste even more heavenly with a top-notch brandy sauce poured over the top. This recipe from Christopher Hannon, executive head chef at Cliveden House, is sure to go down a festive treat.

"This 'nice and easy' spiced brandy sauce goes perfectly with Christmas pud," he said. "The recipe makes enough for four portions – or just for me when I'm making it at home!"

Ingredients:

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• 300g double cream
• 400g milk
• 1 star anise
• 1 pinch cinnamon powder
• 1 clove
• 20g cornflour
• 4 egg yolks
• 70g honey
• 70g brandy (depending on how strong you like it)

Method:

• Place the cream, milk, star anise, cinnamon powder and clove in a pan. Bring to a simmer. (If you do not have all these spices you can just use cinnamon powder.)
• While the spiced milk-and-cream mixture is simmering, whisk the cornflour and yolks in a bowl.
• Now pour your hot milk-and-cream mix over the yolk-and-cornflour mix, while stirring with a whisk.
• Pour the mix back into the pan and bring to the boil while whisking. You should find the sauce getting thicker. Cook for 1 minute, then take off the heat and add the honey and brandy. (You add these at the end to make sure the honey keeps its flavour and the brandy its kick.)
• Taste your sauce. If you want it sweeter or stronger, add more honey or brandy. Serve over your Christmas pudding.