Flora's Sticky Toffee Christmas Pudding

As the festivities wind down and the fridge tells a familiar story, there is something quietly satisfying about making one last pudding. We turn again to Flora Shedden, who shares a clever and comforting way to use up leftover Christmas pudding. Sticky, warming and just the thing for Hogmanay or a slow New Year’s Eve, ideally served with a spoonful of brandy butter and very little urgency.

Serves 6

Ingredients

175g dates
150g boiling water
50g butter
175g dark brown sugar
2 eggs
25g golden syrup
200g self raising
1 tsp bicarb
1/4 tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp mixed spice
1/2 tsp cardamom ground
Zest of 1 orange
175g Christmas pudding, crumbled

For the sauce:
50g butter
75g dark brown sugar
25g brandy
10g treacle
250g cream

Method

1. Place the dates and butter in a bowl and cover with the boiling water. Set aside to soak for 30 minutes.

2. Grease a 20cm square cake tin, or similar with butter. Preheat the oven to 160C FAN.

3. Once the dates have soaked, blitz with a hand blender until smooth. Add the sugar, eggs and syrup and blitz again until smooth.

4. In a large bowl whisk together the flour, bicarb, salt, spices and orange.

5. Add 1/3 of the liquid mix and use a hand whisk to mix. Once nearly all the lumps are incorporated add another 1/3 and whisk again until smooth. Finally add the final 1/3 and whisk well. Stir in the crumbled pudding leftovers then pour into the tin.

6. Bake for 50 mins or until just cooked through and well risen. You may need to turn half way through.

7. While the pudding is cooking make the sauce. Place the butter, sugar and brandy in a medium sauce pan and bring to the boil for a few mins. Add the cream and treacle then return to the heat and continue to boil for a further 5 minutes until thickened.

8. While the pudding is still hot spoon 1/3 of the sauce over the top. Serve warm portions with extra sauce and double cream, ice cream or crème fraiche.