Chocolate truffle sauce

This works wonderfully with a rich, fruity pudding, although for those who don’t like Christmas pud, it’s also delicious drizzled over ice cream!

SERVES 8 PREP 10min COOK 10min

• 250ml (9fl oz) single cream

• 2tbsp sugar

• 100g (3½oz) dark chocolate, in small pieces

• 2tbsp dark rum

1 Gently heat cream and sugar in a pan, stirring until sugar has dissolved. Bring the mixture just to the boil, removing from the heat when you see steam rising from the surface.

2 Add chocolate, set aside for 5min, then stir until smooth. Add rum and heat on a low heat for 5min. Serve in a warm jug, covering the surface in clingfilm to stop a skin forming. GET AHEAD Make up to 4hr in advance. Reheat in a medium pan over a low heat, stirring often. PER 1TBSP (25G) SERVING: CALS 87; FAT 7g; SAT FAT 4g; CARBS 5g

Rum butter

A lovely alternative to brandy butter, this works particularly well with puddings containing dates or prunes.

SERVES 12 PREP 5min

• 200g (7oz) lightly salted butter, softened

• 100g (3½oz) icing sugar

• 4tbsp dark rum

1 In a bowl, combine the butter and icing sugar, then beat until smooth. Beat in the rum. Keep at room temperature if serving within a couple of hours, or cover and chill. Remove from the fridge 2hr before serving. GET AHEAD Make up to a week in advance. Cover and chill. Bring to room temperature before serving.

PER 1TBSP (25g) SERVING: CALS 144; FAT 12g; SAT FAT 7g; CARBS 7g