To serve, upturn the puddings onto the serving plate and top each one with a cranberry, if liked. Push in a few sterilised coins. Decorate with a sprig of holly and dust with icing sugar. To flambé, heat the booze gently in a small pan for 2 minutes until just warmed through. Light a taper, ladle the booze onto the pudding, wave the taper near the pudding, then stand well back.