A panel of pudding enthusiasts have put store-bought puddings to the test. They share the results; plus, a pastry chef’s tips on how best to serve it
“Growing up, my nan always said she made the pudding,” he says. “I don’t know if she told the truth, but she always served it at Christmas time, and it was always the best Christmas pudding.”
But a pudding doesn’t need to be fed for months to benefit from a nip of brandy . To make a store-bought pudding richer, Bowdy suggests you “soak it in booze”.“I would warm the booze up and ladle it over the cake, giving it a booze bath every hour or so, then let it sit in the fridge overnight.” And for a light show, try flambéing the pudding at the table. “If there is enough booze in the pudding, it can light on fire,” Bowdy says.A good pud also needs to be heavily drowned in custard or cream. Bowdy likes his custard just thick enough to coat the back of a spoon. “Kind of a slightly thicker, pouring cream consistency.”, Bowdy says consistency depends on the temperature at which eggs are cooked, and the ratio of eggs used.
It is important to cater for different tastes at the table. For a complete dessert, Bowdy says a vanilla custard, brandy custard, vanilla ice-cream and thickened brandy-flavoured cream are the four staples that should “always be available for choice, just in case”.
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