Serves 8, generously

I find traditional Christmas pudding too rich after lunch - one spoonful and I want to sleep for three hours - but this light toffee-flavoured sponge is a wonderful alternative. The secret is to use half fresh breadcrumbs and half flour. Otherwise the only tricky part is remembering to top up the boiling water as it quietly steams. Once cooked it will keep for three or
four days and can be reheated in the microwave. Serve with custard or make up the toffee sauce ahead.

Topping

160g unrefined light muscovado sugar
60g butter, softened
60g pecan halves, roughly chopped

Pudding

180g chopped dates
2 Granny Smith apples
Zest and juice of 1 lemon
200g butter, softened
100g caster sugar
4 medium free-range eggs
150g self-raising flour
¼ tsp fine sea salt
½ tsp baking powder
125g fresh white breadcrumbs

1 First, soak the dates in boiling water to cover for 15 minutes then drain well and squeeze out excess liquid. Set aside.
2 Lightly grease a 1.5l heatproof pudding basin and put a disc of greaseproof paper in the base. Cream 60g of the sugar with the 60g butter until blended, then spread it around the base and a third of the way up the sides of the basin. Scatter over the chopped pecans.
3 Core the apples then slice up half of one. Cut the slices into half again and press into the buttery topping. Coarsely grate the rest and mix with the lemon juice.
4 To make the pudding, put the 200g butter into a food processor along with the caster sugar, remaining 100g muscovado sugar, eggs, flour, salt, baking powder and lemon zest. Whiz to a creamy mixture, scraping down the sides once or twice.
5 Add the grated apple, dates and breadcrumbs; pulse lightly to incorporate.
6 Spoon into the pudding basin. Take a large sheet of greaseproof paper and foil. Place them together and make a pleat in the centre (which allows for the pudding to rise), then shape over the basin and tie with string or secure with a rubber band.
7 Steam over a pan of boiling water for 2 hours, checking the water level every 30 minutes and topping up with boiling water if necessary.
8 Stand the pudding for 10 minutes, before running a knife round the sides and shaking out on to a warm plate to serve.

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