Sticky Toffee Christmas Pudding

1. Preheat the oven to 165oc. Line a 1lb pudding basin with butter then toss round 1 tbsp of flour. 
2. Add the dates, brandy and 200ml of water into a bowl. Cook in the microwave for 3 minutes. Lightly mash the dates until and liquid until it comes together in a paste.
3. To a large mixing bowl add the butter and sugar and whisk until light and fluffy. Add the eggs, whisk again and then add the flour, baking powder, bicarb and mixed spice mix then stir through the black treacle and the date mix.
4. Pour the batter into the pudding basin then cook for 1 hour 10 minutes or until the skewer comes out clean. 
5. To make the sauce add everything to a saucepan and cook on a medium heat, once melted remove from the heat. 

Once cooled, wrap the sponge up well in cling film and place into a labelled freezer bag. Pour the sauce into a separate labelled bag and freeze alongside.

Remove from the freezer and leave to fully defrost. Once defrosted, reheat in the oven at 150oc for 15 minutes until warmed through or in the microwave. Heat the sauce up and pour over the top.