Ingredients

• 115g/4oz raisins
• 115g/4oz sultanas
• 5 tbsp rum
• 1 tsp ground ginger
• ½ tsp mixed spice
• 450g/1lb plain flour
• 115g/4oz shredded suet
• 115g/4oz caster sugar
• 4 free-range eggs
• yolks only
• 40g/1½oz caster sugar
• 150ml/5fl oz milk
• 150ml/5fl oz double cream

Directions

• For the pudding
• place the raisins and sultanas into a bowl with the rum and 200ml/7fl oz water and mix to combine. Set aside for at least four hours
• preferably overnight.
• Place the remaining ingredients into a bowl and mix to combine. Add the soaked fruit and any residual liquid and mix to a make a soft dough.
• Lay a large piece of aluminium foil onto a work surface then spoon the dough onto it
• forming it into a log shape. Roll the dough up in the foil
• twisting the ends to secure. Wrap the roll in a piece of muslin or
• as was traditional
• in a shirt sleeve
• and tie the ends with kitchen string.
• Place the roll onto a heatproof plate in a large pan
• then pour over enough water to cover the plate. Cover the pan with a lid and place over a medium heat on the hob. Bring to a boil
• then reduce the heat to a gentle simmer and cook for two hours or until cooked through. Top up the water as necessary as the pudding cooks.
• Remove from the pan and leave to rest for five minutes then remove the muslin – or shirt sleeve - and the foil.
• Meanwhile
• make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale.
• Place the milk and cream into a saucepan and bring to the boil. Pour onto the egg mixture
• whisk well then return the mixture to the pan and heat slowly
• until the custard has thickened enough to coat the back of the spoon.
• To serve
• slice the pudding into thick slices and ladle the custard over the top.