Sticky toffee Christmas pudding

Serves 6

• 125g/4½oz dates, stones removed, chopped
• 75ml/2¾fl oz water
• ½ tsp bicarbonate of soda
• 50g/1¾oz butter, unsalted, plus extra for greasing
• 175g/6oz demerara sugar
• 2 free-range eggs, beaten
• 100g/3½oz mincemeat
• 1 tbsp chopped glacé cherries
• 175g/6oz self-raising flour

For the sauce

• 150g/5½oz butter
• 150g/5½oz soft dark brown sugar
• 150ml/5½fl oz double cream, plus extra to serve
• 100g/3½oz dark chocolate (minimum 70% cocoa solids), grated

1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the dates, water and bicarbonate of soda in a saucepan over a low heat until simmering, stirring well to combine. Simmer for 10-15 minutes, or until the dates break down into a paste. Remove the date mixture from the heat and set aside to cool a little.
3. Meanwhile, cream the butter and sugar together in a bowl, then mix in the eggs, cooleddate mixture, mincemeat and glacé cherries until well combined. Do this a little at a time, starting with the eggs and beating well after each addition.
4. Technique: Creaming butter by hand
5. Watch technique0:50 minsWatch technique0:50 mins
6. Sift the flour into the mixture and fold in gently.
7. Grease six 100ml/4fl oz pudding basins with butter and line the bottom with a disc of greaseproof paper.
8. Divide the batter among the six pudding basins, then place the pudding basins into a roasting tin and bake for 25- 30 mins, or until until well-risen and springy to the touch. Remove from the oven and set aside to cool slightly.
9. Meanwhile, for the sauce, heat the butter, sugar and cream together over a high heat for 5-6 minutes, or until it is a smooth mixture. Remove from the heat and whisk in the grated chocolate until smooth.
10. Technique: Creaming butter by hand
11. To serve, turn the puddings out onto each of six serving plates, spoon the sauce on top and drizzle over some cream.