Name: Sticky toffee Christmas pudding
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: British
Ingredients: 85g golden syrup; 100g butter, at room temperature; 175g dark muscovado sugar; 150g self-raising flour; 75g ground almonds; 3 tsp ground ginger; 1 tsp bicarbonate of soda; 2 eggs; 150ml milk; 4 balls preserved ginger, chopped; 75g pecan halves; 150g light musco; 2 tsp black treacle; 100g butter; 200g crème fraîche

85g golden syrup
100g butter
at room temperature
175g dark muscovado sugar
150g self-raising flour
75g ground almonds
3 tsp ground ginger
1 tsp bicarbonate of soda
2 eggs
150ml milk
4 balls preserved ginger
chopped
75g pecan halves

STICKY TOFFEE SAUCE

150g light musco
2 tsp black treacle
100g butter
200g crème fraîche

Method

step 1
Heat oven to 180C/fan 160C/gas 4. Put 2 tbsp of the syrup in the bottom of a 1.5 litre pudding basin. Beat the butter and sugar together, add the flour, ground almonds, ginger, bicarb and egg plus the milk and remaining golden syrup. Beat until the mixture is smooth. Stir in the chopped ginger. Arrange the pecan halves in the bottom of the basin, using the syrup to keep them in place. Spoon the mix into the basin, then bake for 1 hour 20 minutes until risen and dark golden and a skewer comes out clean. Don’t open the oven door while the pudding is cooking: it is quite light and may may sink in the middle if you do.
step 2
To make the sauce put the sugar, treacle and butter in a pan and melt everything together. Stir in the crème fraîche.
step 3
Run a knife around the edge of the basin, turn out the pudding and serve with the sauce.