Ingredients

1 cup raisins

1 cup sultanas

1 cup fresh brown breadcrumbs

1 cup light muscovado sugar

1 large egg

1 cup milk

1 cup mixed nuts, chopped

1 cup mixed nuts, chopped

1 tsp ground cinnamon

1 ground mixed spice

1 cup self-raising flour

Ingredients for Butterscotch Sauce

85g butter

100g light muscovada sugar

200ml double cream

1 tsp vanilla extract

Instructions

1. For the pudding, empty the first six cups and nuts (if you are using them) into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl
2. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
3. Tie the foil securely with string, then place in a streamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid for 2 hours. Check the water level during cooking, topping it up as necessary. If you are preparing the pudding ahead of time, remove the foil, let it cool slightly and then wrap in cling film and fresh foil. If serving immediately, unwrap and overturn into a deep pan.
4. For the sauce, put everything in a pan and bring slowly to a boil, whilst stirring. Allow to bubble away for 2-3 minutes still stirring, until the sguar has dissolved and the sauce is a pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with whole mixed nuts.