How to light a Christmas pudding

What better or more traditional way to finish off Christmas dinner than with a showstopping flaming Christmas pud? Brandy works wonderfully well and we’ve added more punch by infusing it with fantastically festive flavourings. Don’t forget to screenshot the ingredients list at the bottom of the guide for the next time you go in store.

  1. Infuse the brandy

    Place 30ml (2 tbsp) brandy in a small pan with a cinnamon stick, a star anise and a couple of strips of orange zest. Heat for 1-2 minutes over a medium heat, turn off the heat and leave to infuse for 10-20 minutes.

  2. Strain

    Strain the infused brandy through a sieve into a jug. Light 3 tealights, then pour the brandy into a metal ladle.

  3. Heat the brandy

    Hold the bottom of the ladle over the flames to heat the brandy. This won’t take long at all and means the brandy is more likely to ignite.

  4. Tilt the ladle

    Tilt the ladle ever so slightly so that the brandy catches light (take care when doing this!).

  5. Douse the pudding

    Pour the lit brandy over the top of your Christmas pudding – the flames will transfer and – voilà! – a spectacularly festive flaming pud.

  6. Merry Christmas!

    Let your guests enjoy the flaming pud and the delicious spicy aromas. Once the flames have died, it’s ready to serve and enjoy.

  7. Ingredients

    Love the sound of this? Don’t forget to screenshot the list of ingredients below so you can impress your guests this Christmas. 

    30ml (2tbsp) of brandy
    a cinnamon stick
    a star anise
    a couple strips of orange zest