Lightly grease a 1 litre (1¾ pint) pudding basin. Lay a 35.5cm (14in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat in the centre and set aside.
Step 2
Mix together all the remaining ingredients in a large bowl until well combined. Spoon into the pudding basin, pushing the mixture down firmly, and level the top.
Step 3
Put the pleated square (foil side up) on top of the pudding and smooth down to cover. Using a long length of string, securely tie the square down just under the lip of the basin and knot. Bring the excess string over the top of the bowl and knot it under the lip on the other side to make a handle.
Step 4
To cook, put an upturned heatproof saucer into a deep pan and put the pudding on top. Pour in enough water to come halfway up the sides of the basin, cover with a tight-fitting lid and bring to a simmer. Cook for 4½-5hr, checking the water level regularly and topping up as necessary. Remove the pudding basin from the pan and cool completely. Wrap the basin tightly in clingfilm and foil. Store in a cool, dark place for up to three months.
To reheat
Take off the foil and clingfilm wrapping. Re-cover the pudding with baking parchment and foil. Following the heating instructions in step 4, cook for 2hr.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
