Christmas Maple Pudding with Maple Butterscotch Sauce

For the pudding

• 250 g dates
• 5 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
• 85 g unsalted butter
• 85 g maple sugar
• 3 eggs
• 200 ml water
• 100 ml cointreau
• 150 ml whole fat milk
• 250 g self-raising flour
• 2 tsp baking powder
• 1 tsp vanilla
• ½ tsp mixed spice
• 80 g chopped dried apricots
• ½ tsp fresh nutmeg
• 80 g sultanas
• 50 g ginger

FOR THE SAUCE

• 75 g unsalted butter
• 125 g maple sugar
• ½ tsp sea salt
• 135 ml double cream

PUDDING

1. Preheat the oven to 180°C / Gas Mark 4.
2. Line a tray or bundt mould with greaseproof paper.
3. Soak the dates in boiling water and Cointreau for 30 minutes, then add vanilla.
4. Beat the butter and maple sugar until white and creamy. Gradually add the eggs, then stir in the maple syrup.
5. Sieve the flour, baking powder, nutmeg, and mixed spice. Fold a third of the dry into the wet mixture. Add half the milk. Repeat until combined.
6. Add the dates and dried fruits to the mixture.
7. Place the mixture into a tin or bundt mould and bake for 20–25 minutes. Check doneness with a skewer.
8. Remove from oven and leave to cool in the mould.

SAUCE

1. Heat the butter and maple sugar in a pan with 50 ml of cream.
2. When the sugar dissolves and turns toffee colour, remove from heat and add remaining cream.

To serve

1. Turn the pudding out onto a plate and pour the sauce over the top.

CHEF'S TOP TIP

1. Any dry fruits can be used in this recipe. These should be gently steamed. Don’t worry if you can’t get your hands on a bundt mould. Any baking mould is suitable and should be lined with greaseproof paper.