This summer, World director and designer Denise L'Estrange-Corbet will ditch the pavlova for her favourite festive dessert from her childhood.
"Anyone close to me knows that for some reason the minute I enter the kitchen all my creative talent seems to evaporate. I will never be a Sid Sahrawat or Ray McVinnie - the kitchen and I have never really gotten along, as much as I have tried, except where my legendary Christmas pudding is concerned.
"Christmas puddings have been a very important part of my Christmas, and they always have to be accompanied with brandy butter, whipped cream and warmed brandy. I don't think my Christmas puddings have ever been served without these accompaniments - they are an absolute must."
To make Denise's Christmas pudding:
I used to steam my puddings for an hour and a half, but now with the microwave it is so easy.
To prepare, what I do is remove the box and outer wrapping, pierce the top with a sharp knife, to allow steam to escape and microwave for 2 and a half minutes. I then leave to stand for one minute.
While waiting for the pudding to "rest" I warm the brandy in a small, heavy based saucepan on a gentle heat, I then tip the pudding upside down onto a plate, pour the brandy over it, light a match, set it on fire, wait till it extinguishes itself, then lavish it with brandy butter and dollops of cream.
It is now ready to serve.