Maple Christmas Pudding, Maple Butterscotch Sauce

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.