Pies, Puddings and Pottages

Place the dried fruit in the bowl with the rum and water and leave to soak overnight.

Place the flour, suet, sugar, ginger and spice in the large mixing bowl and stir thoroughly.

Strain the soaked dried fruit over the medium bowl and reserve the remaining rum.

Add the soaked fruit to the dry ingredients and stir in thoroughly.

Add the reserved rum and the water and stir until you have a stiff dough.

Transfer the dough onto a lightly floured work surface and divide into two.

Roll the dough with your hands to form two fat sausages. Set aside.

Lay a large sheet of kitchen foil on a worktop.

Lay a large sheet of baking paper over the kitchen foil.

Lay the rolled dough over the baking paper and foil and wrap it up.

Tie each end of the wrapped dough with string so it looks like a Christmas cracker.

Repeat with the other piece of dough.

Add water to the steamer(s) and bring up to the boil.

Place the dowdies in the top of the large steamer and cover with the lid. If you’re using two smaller steamers then place each dowdy in a separate steamer.

Reduce the heat to a lively simmer and steam for 2 hours, topping the water up when necessary.

Transfer the dowdies to the work surface and allow to cool a little before removing the wrapping.

Transfer to a serving dish and serve with hot custard.