Apart from serving double cream, I also make the following, to put on the Christmas pudding, which I bring to the table in all its 'flaming' glory.....
Traditional Rum Sauce
2.5 oz plain flour
3 oz butter (unsalted)
4-5 tablespoons dark rum
2 oz caster sugar
1 pint of Jersey milk (creamier than standard)
1 tablespoon double cream
Put 2.5 oz of butter in a saucepan with the flour, add the milk, then, use a balloon whisk, whisk (quickly and vigorously) over a medium heat. As soon as it comes to simmering point and has thickened, turn the heat right down aboslute minimum setting, stir in the sugar and let the sauce cook for 10 minutes. Then add rum, the last half oz butter and the tablespoon of double cream cream. Pour the hot sauce into a jug which you can cover with clingfilm to keep it warm until ready to serve (this also ensures it doesn't develop a 'skin').
Brandy Butter (or more correctly Hard Sauce)
(I only make this because my husband likes it - no-one else eats it!)
4oz icing sugar
4oz unsalted butter, softened
3-4 tbsp brandy
2 tbsp boiling water
Cream the butter with the icing sugar. Beat in the boiling water and brandy until smooth. Chill (this can be made the day before)
Traditionally, this is served with Christmas pudding and/or hot mince pies.