Christmas pud is unthinkable without a topping. Brandy cream, butter, sauce, or ice cream even: a dollop of boozy dairy is what softens and rounds out the dark, brooding flavour of the plum pudding.
Splashing a bit of brandy cream on your pud or dolloping it on a mince pie is just what’s needed to cut through the intensity of the dried fruit. But why buy it? How hard is it to add some brandy to ...
6 Shrimp1 Clove of Garlic (sliced)1/2 Shallot (diced)4 sun dried tomatoes (sliced)1 pinch crushed red pepper1 cup heavy whipping creamBread for dippingSalt & Pepper to taste1/2 cup of Brandy1/2 tbls ...
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