Simon Rimmer served up a delicious festive sticky toffee Christmas pudding with mincemeat and brandy butter on Steph’s Packed Lunch.
The ingredients are: 350g dates, 200ml water, 1 tsp bicarbonate of soda, 125g unsalted butter, 300g caster sugar, 4 medium free-range eggs, 50ml brandy, 350g self-raising flour and 100g mincemeat.
For the sauce: 200ml soft dark brown sugar, 200ml unsalted butter, 200ml double cream and 50ml brandy.
To serve: Brandy butter.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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