Wet the baking cloth and baking paper under the tap then squeeze out the excess moisture.
Spread out the cloth (one layer of cotton or two of muslin) on the work surface and place two pieces of baking paper (the length and width of the cloth) in a cross on top and lightly grease them with butter.
Place the breadcrumbs, flour, suet, sugar, salt, bicarbonate of soda, spices and dried fruit in the large bowl and stir to mix.
Place the treacle in the small saucepan and heat until runny.
Place the milk and egg in the small mixing bowl and whisk until fully combined. Add the treacle and whisk in.
Add the treacle mixture into the dry ingredients and stir in to make a soft dough.
Place the baking cloth and baking paper layers in the colander and dust the paper generously with sifted flour.
Bring the paper up round the pudding and tie at the top with string.
Trim off the excess paper with scissors then wrap in the cloth and tie in the same way.
Hang the pudding on a hook for an hour. This will help maintain the spherical shape when cooking.
Put a large saucepan of water on to boil. Reduce the heat to a simmer.
Carefully lower the pudding into the saucepan of simmering water, cover with a lid and simmer for 3 hours until firm.
Check the water level every now and then and top it up if necessary.
Heat the oven to 180C/350F /gas 4.
Transfer the pudding into the colander to drain and then carefully peel off the cloth and paper.
Place the pudding in an ovenproof dish and bake for 15 minutes to dry it off and produce the classic skin.
Transfer to a serving dish.
Serve with whisky flavoured cream (or cream and a separate dram of whisky).
