Place all the ingredients, except the
eggs, treacle and lemon and orange juice,
into your largest bowl with 1 tsp salt,
then mix. Add the remaining ingredients
along with 700ml water, then mix to a consistency that drops off your spoon.
Cover and leave in a cool place
overnight. The mixture will become firm.
The next day, add enough water to bring
the mix back to a dropping consistency,
then spoon into greased pudding basins
– we used a 2 litre and a 1 litre. Cover
with pleated greaseproof paper and foil,
and secure with string.
Lower the puddings into a saucepan
with upturned saucers or scrunched-up
bits of foil in the bottom (so the puds
don’t touch the bottom), then fill with
boiling water from the kettle until it
comes halfway up the sides of the bowl.
Simmer the smaller pudding for 2-2½
hrs and the larger one for 3-3½ hrs.
Cool, wrap well in foil and chill for up to