Ingredients

• 1 mug raisins
• 1 mug sultanas
• 1 mug self-raising flour
• 1 mug shredded suet
• 1 mug fresh breadcrumbs
• 1 mug light muscovado sugar
• 1 level tsp ground cinnamon
• 1 heaped tsp ground mixed spice
• 1 mug whole milk
• 1 medium free-range egg
• beaten
• butter
• for greasing
• 75g/2¾oz light muscovado sugar
• 50g/2oz butter
• 150ml/5fl oz double cream
• few drops vanilla extract
• crème fraîche
• to serve

Directions

• For the pudding
• place the first six mugfuls of ingredients into a bowl with the spices and mix well.
• Add the milk and beaten egg and mix well.
• Grease a 1 litre/1¾ pint pudding basin with butter
• then pour the pudding mixture into the basin.
• Cover with baking paper or foil
• then place into a steamer set over a pan of simmering water and cook for about 2½ hours
• or until cooked through.
• For the butterscotch sauce
• place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes
• stirring frequently
• until thickened and smooth.
• To serve
• turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche.