Fruit Pudding

Method

1. Dip a 30 cm square of muslin or clean cotton cloth into boiling water, wring it out with tongs and lay it flat. Dust the centre well with the flour for dusting, spreading it over an area about 20 cm across — this floured skin is what stops the pudding taking in water.
2. In a large bowl, mix the 70 g medium oatmeal, 55 g plain flour, 25 g shredded suet, 15 g soft dark brown sugar, 0.25 tsp mixed spice, 0.25 tsp cinnamon, 0.25 tsp bicarbonate of soda and 1 pinch salt. Rub everything between your fingertips for a minute so the suet is evenly distributed through the dry meal.
3. Stir through the 30 g raisins, 25 g sultanas and 15 g currants, then pour in the 60 ml milk and work it with a wooden spoon to a stiff, sticky dough that just holds together — add a teaspoon more milk only if there is dry meal left in the bowl.