Pies, Puddings and Pottages

Grease the pudding basin thoroughly with butter and place a small disc of baking paper in the bottom and set aside.

Place the flour, suet, sultanas, breadcrumbs, sugar and spices in the large mixing bowl and stir until thoroughly mixed.

Add the plums and apples and stir in.

Add the orange juice, orange zest, rum and eggs and stir until well mixed in.

Add the milk very gradually, stirring as you pour and continue until the mixture reaches dropping consistency.

Spoon the mixture into the prepared pudding basin.

Make a pleat in a piece of kitchen foil and cover the basin with it, ensuring that the pleat is placed at the centre of the basin. Secure the foil with string tied under the rim of the basin, making sure 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. Bring to the boil and reduce the heat to a simmer.

Cover the saucepan and steam for 3 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.