Golden sticky ginger bling pudding

Laced with ginger wine and dusted with sprinkles, this is one to make ahead then decorate just before serving.

Serves: 12 • Ready in 2hrs

175g unsalted butter

175g light muscovado sugar

4 stem ginger balls, drained from syrup 100ml ginger wine

100g ready-to-eat dates, chopped 175g plain flour

½tsp bicarbonate of soda

1tbsp ground ginger

2tsp ground mixed spice

25g pecans, chopped

2 eggs, lightly beaten

6tbsp crystallised stem ginger or lemon curd

3tbsp maple syrup edible gold stars and edible gold rainbow dust (from Lakeland) bells and an indoor sparkler, to decorate you will need a 900g pudding basin, greased and lined with baking parchment

1 Put the butter and sugar into a large pan with the ginger, ginger wine and dates. stir until melted. Cool for 5mins.

2 tip in the flour, bicarbonate of soda, ground ginger, mixed spice, pecans and eggs. stir well until smooth.

3 spoon the mixture into the pudding basin. Cover with a pleated piece of parchment and foil, and secure with string.

4 Put into a steamer, resting over a pan of simmering water. Cover and steam for 1½ hours, topping up the base pan with water as needed.

5 Remove the pudding from the steamer, uncover and trim off the risen base of pudding. Insert a spoon handle gently into the centre and spoon in the curd.

6 upturn the pudding onto a cake stand to serve. brush the sides with maple syrup and sprinkle over the gold stars and dust. Finish with bells and an indoor sparkler, if you like. serve with vanilla ice cream.

Per serving: Cals 316, Fat 15g,

Sat fat 8.5g, Carbs 41g