Fancy making this Christmas Maple Pudding, Maple Butterscotch Sauce?
For the pudding:
- 250g dates
- 5 tbsp maple syrup
- 85g unsalted butter
- 85g maple sugar
- 3 eggs
- 200ml water
- 100ml Cointreau
- 150ml whole fat milk
- 250g self-raising flour
- 2 tsp. baking powder
- 1 tsp vanilla
- ½ tsp mixed spice
- 80g chopped dried apricots
- ½ tsp fresh nutmeg
- 80g sultanas
- 50g ginger
For the butterscotch sauce:
- 75g unsalted butter
- 125g maple sugar
- ½ tsp sea salt
- 135ml double cream
- Preheat oven to 180ºC / Gas mark 4.
- Line a tray or Bundt mould with greaseproof paper.
- Soak the dates in boiling water and liqueur for 30 mins and add vanilla.
- Beat butter and maple sugar until white and creamy. Add eggs, a little at a time.
- Sieve flour, baking powder, nutmeg, mixed spice and fold a third into mixture. Then add half of the milk. Repeat until all mixed in.
- Add dates and rest of dried fruits to the mixture.
- Place into tin or Bundt mould and cook in the centre of the oven for 20-25 mins.
For the sauce:
- Heat the butter and maple sugar on a medium heat with 50ml of cream.
- When the maple sugar has dissolved and turns to toffee colour, take it off the heat and add the remaining cream.
- Turn out the pudding onto a plate and pour the sauce over the top.
- Serve with ice cream or crème fraiche.
- The Christmas pudding mix can be made as early as three months in advance, so there’s plenty of time for preparation during the hectic Christmas period.
- Any dry fruits of your preference 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 tray is suitable and should be lined with greaseproof paper.
Recipe c/o We Love Maple