This is the basic plain sweet pudding to which you can add any flavourings you fancy.

• 115g (4oz) butter/suet

• 115g (4oz) caster or soft brown sugar

• 2 eggs

• 170g (6oz) plain flour

• 1 tablespoon baking powder

• 2 tablespoons milk

   

Cream the butter and sugar in a bowl until fluffy and almost white. 

Gradually add the beaten eggs, mixing vigorously.

Sieve the flour and baking powder into a bowl.

Gradually incorporate the flour into the mixture as lightly as possible, keeping to a dropping consistency by adding a little milk.

Place in a greased 2 pint (1.2 litre) pudding bowl, and cover with greaseproof paper and secure with string.

Place basin in a large pot or in a steamer insert of a stock pot, and fill with water until 2/3's of the pudding bowl is covered with water.

Cover pot and steam the pudding for 1 - 1 1/2 hours - checking every so often to see if water needs topped up.

Remove from pot, take off paper and run a spatula around the edge of the bowl to release the pudding.