Sticky date Christmas pudding

SERVES: 10 Ingredients

150g mixed fruit

125ml (1⁄2 cup) brandy

235g (1 1⁄2 cups) pitted dates, coarsely chopped

250ml (1 cup) hot water

1 tsp bicarbonate of soda Melted butter, to grease

200g unsalted butter, at room temperature

160g (1 cup, lightly packed) brown sugar

3 eggs

300g (2 cups) self-raising flour

1 tsp mixed spice

1 tsp ground ginger Thickened cream (optional), to serve

SPICED CARAMEL SAUCE:

300ml thickened cream

160g (1 cup, lightly packed) brown sugar

50g unsalted butter, chopped

1⁄2 tsp ground ginger

1⁄2 tsp mixed spice

Method

Combine the mixed fruit and brandy in a bowl. Cover with plastic wrap and set aside overnight to macerate.

Combine the dates, water and bicarbonate of soda in a heatproof bowl. Set aside for 20 minutes to soften.

Preheat oven to 180C. Grease a 2L (8 cup) pudding basin with butter. Line the base with non-stick baking paper. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the brandy mixture, date mixture, flour, mixed spice and ginger until just combined. Spoon into the prepared basin and smooth the surface. Bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Set aside in the basin for 10 minutes to cool.

To make the spiced caramel sauce, combine the cream, sugar, butter, ginger and mixed spice in a saucepan over medium heat. Cook, stirring occasionally, for 2 minutes or until smooth. Simmer for 5 minutes or until the sauce thickens slightly.

Turn the pudding out on to a serving platter and serve with the caramel sauce and cream, if desired.