Pair it with some Irish cream liqueur for a boozier hit, and your guests will LOVE you.

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Lightly butter a 1 litre (1 pint) pudding basin and line the base with a disc of baking parchment.

Put a 35.5cm (14in) square of foil on top of a square of baking parchment of the same size.

Fold a 4cm (1in) pleat across the centre of both together and set aside.

Add remaining ingredients to the soaked fruit, stirring well.

Spoon the mixture into the prepared basin, pushing down well.

Level the surface.

Tie a long piece of string securely under the lip of the basin, then loop it over again and tie to make a handle.

To cook, put a heatproof saucer in the base of a large, deep pan.

Lower in the prepared pudding and pour in enough water to come half-way up sides of basin, trying not to get any on top of pudding.

Cover with a tight-fitting lid, then bring water to the boil, turn down the heat and simmer gently for 4hr, topping up the water as necessary.

When cool, wrap the entire basin, still with its foil lid, tightly in clingfilm and then another layer of foil.

Re-cover top of basin with baking parchment and foil lid as above.

Following the heating instructions in step 4, cook the pudding for 2hr.

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