Christmas sticky toffee puddings

An alternative to traditional Christmas pudding, these mini sticky toffee puddings are a favourite. They can be made ahead and baked just before serving for an indulgent but stress-free dessert.

MAKES 8 PREP TIME 1 HR COOK TIME 20 MINS • 200g pitted medjool dates • 1 tsp bicarbonate of soda • 185ml boiling water • 40g mixed peel • 40g mixed dried fruit • 40ml dark rum • 85g softened butter • 100g light muscovado sugar • 2 tbsp black treacle • 2 large free-range eggs • 1 tsp vanilla extract • 175g self-raising flour • 100ml whole milk • Extra softened butter for greasing • Extra flour for dusting

STICKY TOFFEE SAUCE • 350g light muscovado sugar • 180g butter • 450ml double cream

• Vanilla ice cream to serve

1 Preheat the oven to 180°C/ 160°C fan/gas 4. Chop the dates up roughly and place into a small heatproof bowl. Sprinkle in the bicarbonate of soda, pour on the boiling water and cover. Leave the dates to soften for around 30 minutes.

2 Place the peel and dried fruit into a separate bowl, pour over the rum and leave to soak.

3 Prepare your pudding moulds (8 x 200ml) by brushing the inside of each one with a little butter. Dust the insides with flour, and shake out any excess.

4 When the dates are soft, mash them well with a fork, incorporating the water.

5 Place the butter and sugar into a mixing bowl and beat together with an electric whisk until smooth. Add the treacle and beat again until incorporated. Add the eggs one at a time, beating well after each addition. Add the dates and soaked fruits to the bowl along with the vanilla extract and mix well. Lastly add the flour and milk and fold into the mixture until combined.

6 Divide the batter into the 8 pudding moulds, smooth off the tops with a spoon and carefully place them onto an oven tray. Put the tray on the middle shelf in the oven and cook for 25 minutes.

7 Meanwhile make the toffee sauce by putting the sugar, butter and cream into a saucepan and placing it over a medium heat. Stir well and bring up to a gentle simmer. Continue to stir until the sugar dissolves completely then remove from the heat.

8 When the puddings are cooked, remove them from the oven and leave to cool slightly before turning them out to serve.

9 Alternatively, these can be baked off the day before and heated up just before serving. You just need to place them into a lined roasting tin and cover with foil to prevent them from drying out. Heat them for 8 minutes at 180°C/160°C fan/gas 4.

10 When you’re ready to serve, heat the sauce and serve it with the sticky toffee puddings and big scoops of vanilla ice cream.

Tom Kerridge’s Christmas Dinner is available to stream on Discovery+