When we moved back from London to Stockholm, one of the things we brought with us was the tradition of Christmas pudding. And mince pies, which I now see I have never blogged about either.

It tastes a lot better than it looks in a photo.

In England we bought them. Every supermarket in London had Christmas pudding, and if you wanted a fancy one, you got it from Harrods or Fortnum & Mason. Here in Stockholm we also started out with store-bought ones, from NK or The English Shop. But one year (I think maybe because NK stopped carrying them?) Eric tried making his own, and after that there was no going back.

Christmas pudding is served with brandy cream, which you can think of as a sweetened sauce béchamel flavoured with brandy. The pudding on its own is a bit too heavy and sticky, which the sauce helps balance. A hot pudding paired with a cold brandy sauce is the perfect combination.

There is a tiny problem, though: the sauce always runs out before the pudding. So then you buy more sauce – and then you run out of pudding before sauce. And then you buy another pudding. Which works if you’re in London with its abundant offering of Christmas puddings, but is harder when you make your own, which takes a couple of weeks at least if you want it to be really good.

This time when we ran out of sauce I tried hacking the process with a sweetened, brandy-flavoured quark mixture (no cooking, just stir it all together) and it was better than nothing but not as good as a proper sauce.