A picture of Delia's Maple Christmas Pudding, Maple Butterscotch Sauce recipe

Maple Christmas Pudding, Maple Butterscotch Sauce


Love it or loathe it, Christmas pudding is a key part of Christmas dinner - why not give it a makeover with maple and butterscotch?

Versatile, delicious and naturally produced, pure Canadian maple syrup is free from artificial additives and flavourings and a natural source of energy. Make it your Christmas ingredient this festive season and join in the celebrations on Maple Syrup Day - December 17 - head over to our competition page to be in with a chance of winning a Maple cookbook and Maple cooking ingredients

Serves 10 portions Preparation time: 40 mins Cooking time: 35 mins Difficulty: Easy

  • method
  • Ingredients


For the Pudding
1. Pre-heat the oven at 180ºC/Gas Mark 4.
2. Line a tray or bundt mould with greaseproof paper.
3. Soak the dates in boiling water and liqueur for 30 minutes and add the vanilla.
4. Beat the butter and maple sugar until white and creamy. Add the eggs, a little at a time.
5. Sieve flour, baking powder, nutmeg, mixed spice and fold a third into mixture. Then add half of the milk and the maple syrup. Repeat until all mixed in.
6. Add dates and the rest of the dried fruits to the mixture.

For the Sauce
1. Heat the butter and maple sugar with 50ml cream.
2. When the maple sugar has dissolved and turns to toffee colour, take it off the heat and add the remaining cream.
3. Turn out the pudding onto a plate and pour the sauce over the top.
4. Serve with ice cream or crème fraiche.

Cooks Tip
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.


For the Pudding
250g dates
5 tbsp pure maple syrup
85g unsalted butter
85g maple sugar
3 eggs
200 ml water
100 ml Cointreau
150 ml whole fat milk
250g self-raising flour
2 tsp baking powder
1 tsp vanilla
1/2 tsp mixed spice
80g chopped dried apricots
1/2 tsp fresh nutmeg
80g sultanas
50g ginger
For the Sauce
75g unsalted butter
125g maple sugar
1/2 tsp sea salt
135 ml double cream

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