Sticky toffee Christmas pudding
- 75g butter, at room temperature, plus extra for greasing
- 115g self-raising flour
- 1tsp mixed spice
- 115g dates, roughly chopped
- ½tsp bicarbonate of soda
- 75g soft dark brown sugar
- ½tsp vanilla extract
- 2 medium eggs
- 50g dried cranberries
- 50g glacé cherries, quartered
- 50g mixed peel
- FOR THE SAUCE
- 40g pecans, chopped
- 50g butter, at room temperature
- 50g soft dark brown sugar
- 4tbsp double cream
- 1tbsp golden syrup
- 1tbsp black treacle
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 1L pudding basin and line the base with a round of baking paper. Sift the flour and mixed spice together into a bowl.
Put the dates in another bowl and pour over 120ml boiling water. Immediately stir in the bicarb and set aside for 30 mins. Mash roughly with a fork.
Beat together the butter, sugar and vanilla. Beat in the eggs, then fold in the flour and spice. Stir in the cranberries, cherries, peel and date mixture. Pour into the basin and bake for 55 mins or until a skewer comes out clean and the top springs back if lightly pressed. Turn out onto a plate.
For the sauce, put the pecans in a pan and toss over a medium heat until lightly toasted. Add the 50g butter, 50g sugar, cream, golden syrup and treacle. Heat to simmering, then simmer very gently for 1 min, before topping the pudding.