In a bowl, beat together 100g of the softened butter and 100g of the icing sugar, adding a splash of brandy as you mix.
Add the remaining 100g butter and 100g icing sugar, then gradually add more brandy to taste, beating until the mixture returns to a smooth, butter-like consistency. Chill immediately until firm. This can be made well in advance (and has a habit of disappearing in December).
Preheat your griddle over low heat with a little oil.
Add 50g butter to the griddle, then add the Christmas pudding.
Use a spatula to chop and spread the pudding, warming it through evenly.
Pour a generous glug of brandy over the pudding and carefully flambé using a long-handled lighter, allowing the flames to burn off naturally.
Place the stroopwafels on the griddle and warm gently for 3–5 minutes, flipping regularly, until soft and pliable.
Shape the warm stroopwafels into taco shells using a taco holder or by gently folding them and allowing them to set.
Fill each stroopwafel shell with the warm Christmas pudding.
Top generously with brandy butter, allowing it to melt and soak into the filling.
As an alternative, lightly whip double cream and fold in brandy just before serving to make brandy cream.
Serve immediately, get the camera ready, and enjoy the moment your guests’ minds are blown by your festive culinary genius. Be good, do good, and festively eat good. Have yourselves a very Merry Blackstone Christmas.
