• 125g self raising flour
  • 175g fine white breadcrumbs
  • 125g chopped suet
  • 2 teaspoons baking powder
  • 2 teaspoons each freshly ground cinnamon, ginger and nutmeg
  • 175g sultanas
  • 175g raisins
  • 2 tablespoons golden syrup
  • 2 tablespoons black treacle
  • 1 large grated cooking apple
  • 1 large grated carrot
  • 2 eggs
  • ½ cup milk
  • Cotton or linen cloth, 55cm square

Half fill a large pot with water, place an upside down plate in the bottom of the pot. Bring to the boil and place the cloth in the pot for a few minutes. Lift out with tongs and spread out on the table, then sprinkle it with plain flour and shake off the excess.

Beat the eggs, mix in the syrup, treacle and milk, then gradually mix with the dry ingredients and fruit.

Place the mixture in the centre of the cloth, bring up the edges and tie with string, leaving space for expansion. Hold up with the tied ends and pat the dumpling into a good round shape.

Place the dumpling in the simmering water, which should come about half way up the dumpling and boil for three to four hours. Check the water level regularly and don’t let drop below half the depth of the pudding.

Fill a bowl with cold water, lift the dumpling out of the pot and plunge it into the cold water. Keep submerged for 60 seconds to release the cloth from the pudding skin.

Put into a bowl about the same size as the dumpling, untie the string, open out the cloth, place a serving dish on top and reverse, then peel off the cloth. Dry the dumpling in a medium oven.

Sprinkle the top with castor sugar and serve with custard or cream.

Alternative microwave method:

Grease a large pudding bowl, dust with flour and put in mixture. Cover with a plate, leaving room for expansion and microwave on high for eight minutes.

Leave to rest for 10 minutes and microwave on high for another eight minutes, by which time in should be cooked through. Test with a skewer.

Serve with custard or cream.