Plum Duff (Steamed Fruit Pudding with Raisins and Sultanas)

• 60 g Salted butter, plus extra for greasing
• 180 g Plain flour
• 2 tsp Baking powder
• 90 g Light brown sugar
• 1 tsp Ground cinnamon
• ¼ tsp Ground nutmeg
• 80 g Raisin
• 80 g Sultana
• 2 Egg
• 150 ml Whole milk
• 400 ml Custard, to serve

1. Butter a 1 litre pudding basin well. Put a heatproof saucer or trivet in the bottom of a large pot, then set the basin in the pot to check it fits with the lid on; remove the basin.
2. Fill the pot with enough water to come about halfway up the sides of the basin, then bring it to a gentle simmer. Keep a kettle of hot water ready so you can top up during steaming if needed.
3. Melt the salted butter, then leave it to cool slightly so it is warm, not hot. In a mixing bowl, whisk together the plain flour, baking powder, light brown sugar, ground cinnamon and ground nutmeg.
4. Stir in the raisins and sultanas until evenly coated in the dry mixture. In a jug, whisk the eggs with the whole milk, then whisk in the melted butter.
5. Pour the wet mixture into the bowl and fold just until you have a thick, spoonable batter with no dry patches. Scrape into the prepared basin and smooth the top.
6. Cover the basin tightly with a lid if it has one, or with a snug layer of foil. Lower into the simmering water, cover the pot with a lid, and steam gently for 80 minutes, topping up with hot water as needed to keep the level steady.
7. Check the pudding is set by inserting a skewer into the centre; it should come out clean or with a few moist crumbs. Lift out carefully and rest for 5 minutes, then run a knife around the edge and turn out onto a plate.
8. Warm the custard gently until hot but not boiling. Slice the plum duff and serve warm with the custard.

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