This pud is impressive, delicious and makes a great light alternative dessert to a traditional Christmas pudding
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Homemade butterscotch sauce is lovely, but if you don’t want to make your own, serve some bought toffee or caramel sauce instead.
How to cover your christmas pudding
Take a large sheet of aluminium foil and sit a large sheet of baking parchment on top. Make a pleat by folding a crease in the centre of both the parchment and foil. Turn onto pudding, parchment side down, and press around the bowl. Tie tightly with a long piece of string, under the basin’s lip. Trim off the excess foil and parchment, leaving about 6cm. Tuck the paper up and fold the foil around to make it watertight.