Ingredients

For the pudding

165g raisins

165g sultanas

140g self-rising flour

115g finely grated butter

130g fresh brown breadcrumbs

200g light muscovado sugar

135g mixed nuts, chopped plus extra to decorate

1 tsp ground cinnamon

1 tsp ground mixed spice

250ml milk

1 large egg

Stick of butter, for greasing

For the butterscotch sauce

85g butter

100g light muscovado sugar

200ml double cream

1 tsp vanilla extract

Method

For the pudding

Empty the raisins, sultanas, self raising-flour, grated butter, breadcrumbs, muscovado sugar and the mixed nuts into a mixing bowl with the spices. Mix well. Then stir in the milk and egg.

Once well combined, tip into a buttered 1.5 litre pudding bowl.

Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string.

Place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl.

Steam, covered with a lid, for 2 1⁄2 hours. Check the water level during cooking, topping up if necessary.

If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.

For the butterscotch sauce

Put everything in a pan and bring slowly to the boil, stirring.

Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened.

Remove from the heat.

Pour the sauce over the pudding and decorate with the whole mixed nuts.