…these are so good together with  Christmas pudding, that you’d think it was a traditional combination…


1/2 pint (1 cup) chilled whipping cream or heavy cream,  2 Tbsp powdered sugar,  2 tsp vanilla extract

Sift the powdered sugar.

Lay ice cubes in the bottom of a 3 quart metal bowl, and cover them with water.  Nest a second 3 quart metal bowl on top.  For crème  Chantilly  use whipping cream, for whipped cream use heavy cream. Pour the cream into the second bowl, and beat it SLOWLY – with a LARGE BALLOON WHIP, circulating the whip all around the bowl, and lifting the cream as you whip it. Gradually increase the whipping speed, as the cream begins to foam, until a bit of cream lifted and dropped onto the surface will softly retain its shape. For crème Chantilly stop whipping here. For whipped cream, continue until a bit of cream lifted and dropped onto the surface comes near to retaining its shape.

Before serving, fold in the sugar and vanilla essence.

Serves 4 or more…



1 cup heavy cream, 1 cup white sugar, 1 tsp vanilla essence

Best to use a heavy iron skillet or other ironware…

Heat the cream in a small saucepan until bubbles start to form around the edge – do not heat it further and do not let it boil.

Heat the sugar in a large, heavy iron skillet, over medium-high heat, stirring constantly. When the sugar begins to melt, reduce the heat to low. Continue to stir constantly until the sugar has entirely melted and is a light brown color.

Gradually add the warm cream, stirring constantly until the sauce is smooth. If some of the sugar crystallizes out, heat again, stirring constantly, until the crystals dissolve again.)

Remove from the heat. Stir in the vanilla essence.

(If you are making this in a regular pan, add 2 tsp sugar to allow for crystallizing out.)