dressings / sauces | Makes enough for 1 pudding

1. Pour the milk and cream into a non stick pan and add the vanilla pod, with the seeds scraped out. Gently bring to the boil and remove from the heat as soon as it starts to bubble. Whisk the egg yolks with the sugar in a large bowl until pale and light. Slowly pour in the hot milk whisking all the time. Pour this back into the pan, add the whisky or your chosen booze and cook on a very low heat, stirring constantly for a couple of minutes, until thick and creamy. Serve with Christmas pudding (recipe here)