Christmas sticky toffee pudding

Toffee sauce is spooned into the bottom of a basin and the sponge is full of juicy fruit in this steamed pudding that’s halfway between a classic Christmas pud and sticky toffee one. It’s a great way to mix up tradition.

■ Serves 12 ■ Prep 20 mins plus cooling ■ Cook 2 hrs 35 mins

250g dates, pitted and finely chopped

100g raisins

200ml golden or spiced rum

150g butter, softened, plus extra for the basin

50g light muscovado sugar

3 large eggs, beaten

375g self-raising flour

1/2 tsp mixed spice

1 tsp ground cinnamon

50ml milk vanilla custard or ice cream, to serve

FOR THE TOFFEE SAUCE

75g light muscovado sugar

2 tbsp treacle

2 tbsp golden syrup

75g butter

150ml double cream

1 Put the dates, raisins, rum and 100ml water in a small saucepan over a low heat until steaming; about 5 mins

(or do this in the microwave). Leave to cool.

2 Meanwhile, make the toffee sauce. Put all the ingredients, except the cream, in a small pan and bring to a simmer. Cook until the sugar has dissolved and the sauce is glossy; about 5 mins. Pour in the cream and cook for 2 mins more, stirring continuously, then remove from the heat. The sauce will thicken as it cools.

3 Generously butter a 1.5-litre pudding basin. Beat the butter and sugar until well combined in a large bowl using an electric whisk, or in a stand mixer. Add the eggs, one at a time, beating well between each addition. Fold in the flour, spices and the soaked fruit until evenly incorporated, then stir in the milk.

4 Pour a quarter of the toffee sauce into the base of the prepared basin, then spoon in the sponge batter. Place a sheet of baking parchment over a sheet of foil, then make a pleat in the centre. Use this to cover the pudding, parchment-side down, and tie securely under the lip of the basin using kitchen string.

5 Transfer the basin to a steamer. Alternatively, put an upturned plate in the base of a large pan, sit the basin on top and half-fill the pan with water from the kettle so it comes halfway up the side of the basin. Cover and cook over a low heat for 2 hrs 35 mins, checking the water level every so often and topping up when needed.

6 Check the sponge is ready by inserting a skewer into the middle. If it comes out clean, the sponge is cooked. If any uncooked batter clings to the skewer, continue steaming, then check again after about 20 mins.

7 To serve, warm the remaining toffee sauce over a low heat, invert the sponge onto a serving plate, and pour over the warmed sauce. Serve with custard or ice cream. PER SERVING 522 kcals, fat 24g, saturates 15g, carbs 58g, sugars 35g, fibre none, protein 6g, salt 0.7g