Sarah Baldry, co-owner and pastry chef at Edinburgh restaurant Nàdair, suggests replacing brandy butter with mulled wine as a festive alternative for Christmas pudding. She recommends reducing mulled wine into a syrup with honey and mixing it with softened butter for a versatile topping that can also be used on Christmas cake, mince pies, or cheese. Food writer Nigel Slater also supports this idea by sharing a hot buttered rum recipe, highlighting the flexibility of incorporating dairy and alcohol in holiday desserts.
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