Last-Minute Chrissy Pudding

Method

1. For the pudding, place the raisins, sultanas, flour, butter, breadcrumbs, sugar, nuts and spices into a mixing bowl then stir in the milk and egg until well combined then tip into a buttered 1.5 litre pudding bowl or tin.
2. Cover with a double layer of foil, buttered on the pudding side and make a pleat in the centre to allow the pudding to rise. Tie a string firmly around the foil to keep in place, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2 1⁄2 hours. Check the water level throughout the cooking process, adding more if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil and refrigerate. If you are serving it immediately, unwrap and turn out on a serving plate, ready to be adorned with lashings of butterscotch sauce and studded with nuts and whole spices.
3. For the sauce, put all the ingredients in a pan and bring slowly to the boil, stirring consistently. Allow to bubble away for 2-3 minutes whilst stirring, until the sugar has dissolved and the sauce is a pale butterscotch colour and is thick enough to coat the back of a wooden spoon. Remove from the heat and pour the sauce over the pudding. Decorate with the whole mixed nuts or some whole cinnamon sticks and star anise for an effective look.