Downsize your Christmas dinner

Christmas sticky toffee pudding with caramel brandy sauce
Makes 6

This recipe makes 6 little puddings so if you are only serving 2 or 4, pop the rest in the freezer. You can make these weeks in advance – the only danger is they’re so good they may get eaten before Christmas day. You can also freeze the sauce.

175g stoned dates, finely chopped
3 tbsp mixed dried fruit
3 tbsp brandy
1 tsp bicarbonate of soda
300ml boiling water
50g butter, softened
175g dark brown sugar
2 eggs, lightly beaten
175g plain flour
1 tsp baking powder

For the caramel brandy sauce
150g sugar
284ml double cream
3 tbsp brandy

1. Preheat the oven to 180C/350F/gas mark 4, and butter 6 large ramekins. Place the dates and dried fruit in a bowl, add the brandy and boiling water, and stir in the bicarbonate of soda. Re-boil the kettle.
2. Cream together the butter and sugar with an electric whisk. Add the eggs gradually, beating between each addition. Sift in the flour and baking powder and fold through the mixture. Add the dates and fruit, along with the liquid and stir through.
3. Place the ramekins in a roasting tin and divide the mixture between them. Place on the oven shelf and pour in the boiling water to come half way up the sides of the ramekins. Bake for 20 minutes or until done in the centre. Remove the ramekins and cool on a rack.
4. To make the sauce, place the sugar in a small saucepan with about 4-5 tbsp water. Heat gently until the sugar has dissolved, then turn up the heat and bring to a boil. Watch it carefully, as the syrup will eventually begin to turn golden and caramelise. Let the caramel begin to smoke and go to a dark golden colour, then quickly remove it from the heat and pour in the cream. It will bubble and splutter at first, but place it back on the heat and stir to mix thoroughly. Stir in the brandy.
5. To serve, ease the puddings from the ramekins with a blunt knife, turn upside down on dessert plates and pour over the sauce.