Mum’s golden Christmas pudding with butterscotch sauce

Prepare an eight-cup pudding basin by greasing and placing a square of baking paper in the base.

Sift the flour, baking powder, salt and mixed spice into a big bowl. Add the sugar and breadcrumbs, then rub in the butter. Stir in the fruit and nuts, then mix in the eggs and enough milk to bind it all together and loosen it a little.

Spoon into the prepared basin, leaving a 2cm gap at the top to allow for rising. Cover with 2 layers of baking paper and 1 of tin foil. Secure tightly with string or do as my mum does and use a piece of old stocking, which stretches and tightens well.

In a pot that is big enough to hold the pudding, place 2 or 3 teaspoons at the bottom (see tip) before putting in the basin. Pour in enough boiling water to come halfway up the bowl. Boil gently for 3½-4 hours.

Keep the cooked pudding in the fridge until Christmas Day.

On Christmas Day, repeat the boiling process for an hour or so. Add a few coins to the boiling water to sterilise them, then poke them into the pudding before serving. Don’t forget to warn your guests of the hidden treasure!

In a medium saucepan, bring the sugar and water to the boil over a medium heat. Swirl at first until the sugar is dissolved, then turn up the heat once it is.

Boil for 5 minutes or until the sugar begins to colour and thicken – watch it carefully.

When it is dark golden, add the cream and salt, but be careful as it will spit. Stir with wooden spoon to cool for 2-3 minutes, then whisk in butter bit by bit. Set aside to cool.

Beat together all ingredients until smooth. Chill until needed.