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This recipe is classed as intermediate

Rating 2.92 / 5 (77 votes)

Prep time:
30 min
Cook time:
25 min

This Christmas berry pudding is rich, dark and spicy but with a lighter taste and texture than the classic, try Angela Nilsen’s version, served with a salted butterscotch sauce


1. For the puddings: Preheat the oven to 180C/160C fan/gas 4 and grease 8 x 200ml pudding tins.

2. Mix together the black treacle and milk. Put the butter, sugar, flour, baking powder, mixed spice, eggs and treacle and milk mix in a large mixing bowl and beat with a wooden spoon for 2-3 minutes, or use an electric hand mixer for 1 minute, then gently fold in the blueberries.

3. Divide the mixture evenly between the pudding tins and bake for 20-25 minutes, until risen and cooked though.

4. For the salted butterscotch sauce: While the puddings are baking, make the sauce by adding the the butter, sugar and cream to a medium saucepan over a low heat.

5. Heat slowly for about 5 minutes or until the sugar has completely dissolved and the butter melted. Raise the heat to bring to a boil then bubble fairly vigorously for 3-4 minutes without stirring, or until the sauce has thickened and is a rich toffee colour. Let the bubbles subside, then stir in the salt.

6. When the puddings are cooked, remove from the oven, leave in the tins for a few minutes, then carefully loosen around the sides with a small palette knife and turn out onto plates.

7. For the decoration: Serve with a little of the warm sauce poured over and decorate with a few blueberries and holly sprigs. Serve the rest of the sauce separately.

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