- 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
- 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.