Ham and pease pudding - the story of our restaurant

150ml maple syrup

100ml double cream

100g soft brown sugar or jaggery

1 cinnamon stick

Place the sugar or jaggery and syrup in a thick bottomed pan and bring to a rapid boil. Boil until it reaches a caramel and remove from the heat, now carefully add the cinnamon stick and all the cream at once. It will spit a lot so stand back. Stir vigorously and place over a gentle heat till you have a harmonious union of cream, caramel and cinnamon. Allow the cinnamon to infuse for 10 minutes then discard it and serve the sauce warm with the cake and extra cream if you can manage it.