Directions

1. Mix together all of the dry ingredients in one bowl and all of the wet ingredients (including the fruit) in another. Give both bowls a good mix and then add all of the wet ingredients to the dry ingredients and mix well.

2. At this point, check that you're happy with the sweetness and add more if needed.

3. Now prepare the pudding bowl. Lightly grease the bowl and line it with greaseproof baking paper.

4. Transfer your pudding mix into the bowl and gently compact it in.

5. 2 sheets of greaseproof paper, larger than the rim of your pudding bowl or ramekins and use an elastic band to hold it in place, temporarily . You want this paper to completely cover the top of the bowl - so as not to allow any water to get inside, whilst cooking

6. Now, tie a piece of string around the bowl to secure the paper in place.  Maybe do this twice, you could even make a string handle (perhaps watch my live - to watch how i did this - to be added 24/11/21)

7. You will need a saucepan that the bowl can sit inside, completely covered, with a saucepan lid. Place the bowl inside and fill the pan with boiling water until the water reaches the mid point.

8. Run a tea towel under the tap unti it is completely wet and then wring any excess water out. Drape this over the pudding bowl - it's ok if it drapes into the water.

9. Pop the lid on the saucepan and gently simmer (not boiling) for 1 hour. Set a timer for an hour, but set another timer to go off every 15 minutes. At these intervals, check the water level to ensure that it isn't bubbling over or that the water is still half way up the bowl

10. Either serve immediately or allow it to cool in the saucepan. This can be microwaved for about 2 minutes if you've made one large pudding, or 30 seconds for a single portion.

11. For best results, allow to cool completely in the saucepan, with the lid on

12. I freeze this as it is in the bowl or ramekins.  Defrost naturally and then microwave just before you are ready to eat

13. Enjoy :-)