Grease the pudding basin with butter and place a buttered disc of greaseproof paper in the bottom of the basin. This is to ensure the top of your pudding won’t stick when you turn it out.
Place all the dry ingredients into the large mixing bowl and mix together well.
Place the milk in the measuring jug, add the eggs and whisk together.
Add the milk and egg mixture to the dry ingredients and stir well. You should have a wet and sloppy consistency so add more milk if you need to.
Place the mixture into the prepared pudding basin and cover with a disc of buttered greaseproof paper.
Make a pleat in a piece of kitchen foil and cover the basin with it, making sure you place the pleat in the centre of the basin. Secure the foil with string tied round the edge of the basin, ensuring you create a ‘handle’ with which you can remove the pudding from the hot water.
Place the pudding in the large-lidded saucepan and fill with boiling water two thirds up the sides of the pudding basin.
Cover the saucepan and steam for 2 hours making sure you check the level of the water and top up from the kettle if necessary.
Allow to cool slightly before removing from the pan and turning out onto a serving dish.
