Christmas puddings were traditionally boiled in a “pudding cloth”, although today are usually steamed in a bowl. Presented on the table with a sprig of holly, they are then doused in brandy and set alight. The brandy burns with a blue flame due to the complete combustion of its ethanol content. The ethanol in brandy burns off, reducing the alcohol content while retaining many of the chemical compounds responsible for the spirit’s distinctive flavour.

Will you be eating Christmas pudding this year?