Flame a Christmas Pudding
Flaming a pudding originally was done to heat up the pudding so the hard sauce would melt. The show created by the hot blue flame of the burning alcohol is the main reason to flame food today. The blue glow and the sizzle of the crisping pudding is a traditional sign of the holidays in British homes and reminds many of Christmases long ago.
Instructions
1. Warm the pudding. Either leave it in a warm oven during dinner or microwave it before serving. The heat from the pudding will rise, carrying the fumes from the alcohol up rather than out.
2. Put the pudding on a heatproof plate while the dishes are being cleared. Make sure that you have a clear, unobstructed route to the table. And be sure that there is a place to set the plate down. You'll need clearance (chandeliers and garlands) and a hot pad (table) because the flame will be very hot.
3. Pour a cup or two of rum or brandy over the pudding and strike a long match or fireplace lighter. Touch the flame to the base of the pudding. As soon as the low blue flame covers the pudding, carry the pudding into the diners and put on the heatproof pad for the enjoyment of all.
4. As soon as the flames die down, spoon some hard sauce onto the pudding. It will melt down the sides. Garnish with holly, if desired. Cut slivers of the pudding to serve. If you prefer to use a sweet cream or whiskey sauce on the pudding, pass a pitcher around after the pudding has been distributed.
Tags: blue flame, Christmas Pudding, Flame Christmas, Flame Christmas Pudding, hard sauce