Step 1

Fill a kettle and turn on to boil.  You wil need 1 large mixing bowl, a pudding bowl (size 16cmwidth x 9cm height), 2 lengths of string and a large pan.

Step 2

Place all the ingredients into a large bowl and mix well.

Step 3

Add the mixture to your pudding bowl (16cm width x 9cm height) and press down to remove any air bubbles.

Step 4

Create a cover by tearing 2 equal sized pieces of greaseproof paper and create a pleat fold down the middle.  Place this over the bowl.

Step 5

Now do the same with a piece of foil - create a pleat fold then place it on top of the greaseproof paper.

Step 6

Secure the cover you have created with a piece of string around the top of the bowl and a 2nd piece of string coming from under the bowl and tied on top to create a handle for lowering and lifting the pudding before and after steaming.

Step 7

In a large pan, place an upturned pan lid in the bottom, then place the pudding bowl on top of the lid ensuring it is well balanced.

Step 8

Now carefully pour in the boiled water from the kettle until it comes halfway up the bowl.

Step 9

Place the lid on the pan (not too securely).

Step 10

Turn the heat on the lowest setting possible.  It will need to steam for 4 hours.

Step 11

Check the water level during the steaming time.  I did not need to add any more water during the 4 hours but your lowest heat setting may be higher than mine which will evaporate the water more quickly.  Just top it up with a glass of water if needed.

Step 12

After 4 hours, your pudding will be nicely steamed.  Turn off the heat and remove the pudding by lifting with the handle you made from string.

Step 13

Leave it to cool on a heat proof pad or plate.  Once it is cooled, it is ready to be removed from the pudding bowl.  Gently ease it out with a pallet knife or similar.

Step 14

Serve warm with brandy-infused coconut cream or vegan custard.