puddin

Nigella is batting at the camera and doing Christmas. She swoon voiced Women’s Hour last week, with how It Was Filmed in July But That Was Okay As Her Grandmother Always Had A Second Christmas In The Summer Because She Liked The Whole Christmas Thing So Much, so that’s all right.

That steeped, liqueured, glut stuffed, whipped, creamed, cinched, gravadlax dulcet dominatrix act she pulls is so seductively compulsive I can almost forgive her for only ever having given me one recipe that works.

The One Nigella Recipe That Works (For Me)
(and it’s Christmassy. Brucey Bonus).
Iced Rum Sauce
300ml double cream, 2 large egg yolks, 2 tablespoons golden syrup, 2 or so tablespoons dark rum, small sack of crack*.
Beat the cream until stiff and the yolks until frothy. Yeah, baby. Keep beating those frothy eggs and splunge in the syrup and the rum. Fold into the stiff cream, plurup and dollollop into an airtight container. Stuff into the freezer. Pull out about half an hour before money shot onto hot pud. Or do as I do and tease it from the freezer spoon by hard spoon.

*Optional, but advisable for the Nigella wide-eyed, Oh Big Boy Oh Oh OH glaze.



Pickles! Must buy pickles.