It could be argued that Christmas pudding is an old-fashioned dessert, but with a Gosling’s Black Seal hard sauce and flambé, it’s impossible to resist!

2 9-oz boxes of raisins
½ cup currants
½ lb mixed fruit peel, cut in pieces
¾ lb fresh breadcrumbs
¾ lb suet, finely chopped
8 eggs, beaten
6 oz (at least) of Gosling’s Black Seal Rum
Additional Black Seal Rum to flambé

In a large earthenware bowl, mix together everything except the eggs and Black Seal Rum. Moisten the mixture with the eggs and then enough Black Seal Rum so it will hold a shape. Press the pudding-to-be in a buttered pudding mould or basin, filling it full. Tie it tightly with a floured double layer of cheesecloth. (Shaping it into a “cannon ball” and steaming in a swaddling of cheesecloth takes the same amount of time as in a mould.) Boil (steam) for 5–6 hours. Unwrap, turn out and serve steaming hot, with a sprig of holly stuck in the centre. Set alight by pouring flaming Gosling’s Black Seal Rum over the top. Once the flames subside, slice into portions and serve with rum hard sauce alongside.

Black Rum Hard Sauce

½ lb unsalted butter
3 heaping tbsp sugar
Pinch of salt
3–4 tbsp Gosling’s Black Seal Rum

Melt the butter and sugar together and add the rum, stirring until the sugar has dissolved completely and the sauce has begun to thicken. Allow to cool to hardness.