Instead of the usual brandy butter, try this divine creamy and boozy toffee sauce (leaving out the alcohol for children). It can be made a few weeks in advance, and stored in the fridge. This sauce is the only reason I eat Christmas pudding!

Ingredients:

110g butter

250g soft light brown sugar (or half dark brown and half caster sugar)

250g golden syrup

225ml cream

50-75ml brandy

50-75ml sweet sherry

Place the butter, sugar, golden syrup and cream in a saucepan. Bring to the boil while stirring to dissolve the sugar. Boil for four or five minutes until the sauce has thickened, stirring every now and then.

Take off the heat, allow to cool for a minute, then add the brandy and sherry. Serve warm.