If you prefer to make one large pudding, use a 1.25-litre basin and steam or boil for two and a half hours.

(Serves six)

150 g self-raising flour
1 tsp baking powder
1 tsp mixed spice
Half tsp ground ginger
110 g vegetable suet
80 g dark brown sugar
120 g fresh white breadcrumbs
120 g each currants and sultanas
1 tbsp black treacle or golden syrup
2 large eggs, beaten
Milk
Toasted slivered almonds

Grease six individual pudding basins and line the bases with small rounds of greased greaseproof paper. Have ready a steamer or pan of boiling water.

Sift the flour, baking powder, mixed spice and ginger together and add the suet, sugar, breadcrumbs and fruit. Stir in the treacle and eggs, then add enough milk to make a mixture that drops from the spoon fairly easily, but is not too wet. Divide between the basins, cover with greased greaseproof paper and foil and tie it on securely. Steam or boil for an hour.

When the puddings are cooked, remove the greaseproof and foil, turn them out on to warm plates and remove the round of greaseproof. Spoon over the whisky sauce and sprinkle with the almonds.

To make the sauce, put 40 g of butter, 80 g of soft brown sugar and 200 ml cream into a pan and heat slowly, stirring until the sugar has dissolved. Bring to the boil and let it bubble for two minutes, then stir in three tablespoons of whisky.