-
1
For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
-
2
Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
-
3
Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2 to 2 1/2 hours.
-
4
Check the water level during cooking, topping up if necessary.
-
5
If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. It can be stored in a fridge for up to one week ahead of time. Or, freeze it for up to one month. Defrost overnight.
-
6
If you are serving it immediately, unwrap and invert onto a deep plate.
-
7
For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened.
-
8
Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.
-
9
Serve with a jug of fresh cream or brandy custard.
