Bird's Brandy Sauce, 500 g

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Now I have a hankering for some so I'll blow the dust off the bottle that only gets used for making the Xmas cake, and take a trip down memory lane.

as for your rum sauce - didn't appreciate that it was so easy to make (I'm not a huge fan of alcohol so have never made it) .

The Delia Online Cookery School: Another festive recipe is Christmas Stollen which you can watch being made in our video. Our heritage stretches back to 1837 when Bird's custard powder was invented by Alfred Bird, and it is still loved by generations today. The darker the "rummier" it tastes, but no real rum tastes like rum flavoring, which is like most derivative products, its own creation.

It stays firm after whipping unlike cream and has multiple uses from trifle topping to simply serving with fruit. It was just the right size for one person and is the perfect way to get your Christmas pudding fix at any time. Of course I loved the wine and the pumpkin and cranberry biscuits for cheese were a hit with me and Little Miss Spice. I'm also the only one in my family who loves Christmas cake so I think I might give it a miss this year and make something a little different, maybe an Italian panforte.Pour the hot sauce into a jug, then cover the surface with clingfilm and keep warm until required and whisk before serving. If you want to try rum butter next time it's equal parts icing sugar and softened butter whipped with 3 tablespoons of rum (brandy) and about 2 tablespoons of boiling water to make sure it's not too thick.