AS WE welcome in a new year, we also see the start of a new cookery column with a Boston chef.
The Mill Inn’s head chef, Paul Topliss, will feature a different recipe every week.
He gets us underway with a mouth-watering sticky toffee and pecan pudding.
And once you have given the recipe a go why not let us know how you got on?
You could even send in a picture featuring you and your culinary masterpiece!
Makes 16 portions
l 125g of Butter
l 0.75lb of caster sugar
l 4 eggs
l 0.75lb chopped dates
l 0.25lb chopped pecans
l 20 fl oz water
l 2tsp bicarbonate of soda
l 0.75lb of self-raising flour
Note: Pre-heat oven to 160C
l In a bowl cream together the butter and caster sugar and then gradually add the eggs.
l In a separate pan boil the chopped dates and water together for around two minutes, once boiling add bicarbonate of soda.
l Add the date mix to the sugar and butter mix while still hot, then stir in the pecans.
l Gradually fold in the flour.
l Pour into a lightly greased baking tray and place in the centre of a preheated oven until spongy to touch.