Chocolate Christmas pudding with cranberry toffee sauce

Method

1. Mix the dried fruits, apple, lemon zest and brandy in a large bowl. In another bowl, sift together the flour, spice and a pinch of salt. Pour the butter over the dried fruit mix. Stir in the panettone, eggs, sugar, chocolate and spiced flour.
2. Grease and line a 1.5-litre pudding bowl. Spoon in the mixture and put a circle of baking paper on top. Tie another layer of paper, then foil, with a 2cm pleat in both layers, over the top of the bowl with string. Place in a pan, fill halfway up the side of the bowl with boiling water, cover with a lid and steam for 3 hours.
3. For the sauce, place the sugar in a heavy-based pan over a high heat and allow it to turn to a dark caramel. Remove from the heat and gradually stir in the cream. Return to the pan over a medium heat, add the remaining ingredients and cook for 5 more minutes, until sticky. Turn out the pudding and pour over the cranberry toffee sauce to serve.