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1
First of all, mix the filling ingredients together in a bowl.
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2
After that, make the suet pastry: sift the flour into a bowl, add the breadcrumbs, suet and a pinch of salt, and mix to combine.
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3
Mix the milk with 2 fl oz (55 ml) water and add a little to the dry ingredients, sprinkling it here and there.
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4
Now, using a flat-bladed knife, begin to mix, adding a little more liquid until the mixture looks as if it is coming together.
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5
Finish off using your hands, adding drops of liquid until you end up with a smooth, elastic dough that feels moist.
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6
Next, transfer the dough to a flat, lightly floured surface and roll it out to a rectangle roughly measuring 8 x 12 inches (20 x 30 cm).
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7
Then spread the filling evenly over it and roll it up gently and carefully from the narrow end.
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8
Now wrap the pudding in the kitchen foil, twisting it at each end to form a seal.
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9
After that, fit a steamer over a saucepan filled with boiling water from a kettle and as soon as it comes back to the boil, pop the pudding in, put a lid on and steam for 2 hours, keeping the water at a steady simmer, and making sure it is topped up if it needs it.
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10
Serve the pudding in warmed bowls, cut in thick slices, with Traditional English Custard - an absolutely essential accompaniment.
