Flambé is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French.
Bananas Foster includes a flambé.
Roasted quails flambéed with Cognac
Flambéing in a skillet
A bombe Alaska which has been flambéed with alcohol at a restaurant in Singapore
Christmas pudding is sweet, dried-fruit pudding traditionally served as part of Christmas dinner in Britain and other countries to which the tradition has been exported. It has its origins in medieval England, with early recipes making use of dried fruit, suet, breadcrumbs, flour, eggs and spice, along with liquid such as milk or fortified wine. Later, recipes became more elaborate. In 1845, cookery writer Eliza Acton wrote the first recipe for a dish actually called "Christmas pudding".
A Christmas pudding decorated with skimmia rather than holly
A traditional bag-boiled Christmas pudding still showing the "skin"
Christmas pudding
Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour. This pudding has been prepared with a traditional cloth rather than a basin.