Spiced steamed puddings

Method

1. Generously butter a 1 litre pudding basin and line the base with baking paper. Pour in the golden syrup.
2. Place the dried fruit in a pan with the orange and lemon zest and juice, and the brandy, then bring to the boil. Reduce the heat, simmer gently for 1 minute, then set aside to cool and allow the fruit to plump up.
3. Sift the flour and baking powder into a bowl with a pinch of salt. Rub the butter into the flour with your fingers until it resembles breadcrumbs. Stir in the suet, sugar and the spices, then stir in the soaked fruit.
4. Add the eggs and stir together using a flat-bladed knife, drizzling in a little milk as you go until you have a soft dough.
5. Spoon the mixture into the pudding basin and smooth the top. Make a pleat in the centre of a large sheet of baking paper, put over the pudding basin and secure with string. Cover with a layer of pleated foil and secure with more string, tying two pieces across the top to form a handle.
6. Put the pudding basin into a large pan with a small upturned saucer underneath. Pour boiling water around the sides until it comes halfway up the basin, but doesn’t touch the foil and paper. Cover with a tight-fitting lid, place over a high heat and return to the boil. Reduce to a simmer and cook for 2 hours.
7. Remove the basin from the pan and stand for 10 minutes before turning the pudding out onto a plate. Drizzle with the extra golden syrup and serve with lots of vanilla custard.