And to finish…

Which will you choose? Our flaming traditional pudding or an impressive festive trifle?

To reheat your Apple and Calvados Christmas Pudding

Remove foil and clingfilm wrappings, as well as the lid. Re-cover with a new lid as per steps 2 and 3 in pudding recipe. Following method in step 4, reheat for 2hr until piping hot in the centre when pierced with a skewer. Remove from pan; allow to sit for 5min. Carefully remove lid; invert on to a lipped serving stand/plate. Peel off baking parchment; serve with Boozy Butterscotch Custard, if you like.

Boozy Butterscotch Custard

If you’ve made our Apple and Calvados Christmas Pudding, you should already have a bottle of this apple brandy to hand but, if not, regular brandy (or even an orange liqueur, such as Cointreau) would be delicious here. 2tbsp cornflour

300ml milk

50g butter

125g dark brown muscovado sugar 1tsp vanilla bean paste

75ml double cream 2-3tbsp Calvados or brandy

1 Put cornflour in a small bowl and whisk in 2tbsp of the milk; set aside.

2 Heat butter and sugar in a medium pan over low heat, whisking occasionally, until smooth and bubbling. Gradually add the remaining milk (carefully – it will splutter), whisking, until combined. Whisk in the cornflour mixture, increase heat to medium and bring to the boil, whisking constantly, until the sauce thickens.

3 Remove from heat; stir in vanilla, cream and Calvados or brandy to taste. Serve hot or warm with the pudding.

PER SERVING 193cals, 2g protein, 11g fat (7g saturates), 20g carbs (17g total sugars), 0g fibre

GET AHEAD Make up to 3 days ahead; cool, cover and chill. To serve, reheat gently in a pan over low heat.

To flame your pudding

Pour 50ml fresh brandy, rum or whisky into a large metal ladle. Warm carefully over a low gas hob. If you don’t have a gas hob, heat in a small pan instead. Carefully light the alcohol using a gas lighter or long match and slowly pour over the pudding.