I cheat and buy the ready made from Coles. I add extra brandy to the pudding by flambeeing it

INGREDIENTS
55g butter
55g plain flour
570ml milk
55g fine/caster sugar
5 tbsp Brandy or Cognac, or if you prefer use dark Rum

Prep Time: 5 minutes
Cook Time: 15 minutes

Melt the butter in a saucepan over a medium heat, add the flour and stir to create a thick paste. Cook for 1 minute taking care not to burn.Using a hand whisk, slowly add the milk, stirring vigorously. Continue whisking until thick smooth sauce is formed (about 5 minutes). Do not have the heat too high or the base of the sauce may burn.Add the sugar and whisk until dissolved. Lower the heat and cook for 5 minutes stirring from time to time.Finally add the brandy and serve with the Christmas pudding.

Brandy (or rum) sauce
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Add brandy or rum depending on personal preference or what you have available – they’re both delicious.
Ingredients
55g/2oz butter
55g/2oz plain flour
570ml/1 pint milk
4 tbsp brandy or dark rum
55g/2oz caster sugar
Preparation method
Melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes.
Stir in the brandy (or rum) and the sugar and serve with Christmas pudding.

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You could make a basic custard using custard powder etc. and add some brandy to it.
If there are children you could add imitation brandy essence instead. Essences have a small amount of alcohol in them anyway. If having guests you haven’t previously cooked for please ensure none of them are allergic to alcohol – no I am not joking – I know of a guy who was allergic to alcohol who died as a result of being given a drink that had a teaspoon of an alcoholic substance, his heart stopped and CPR failed.