Light and fruity and with a very nice flavour, this might even fool the people who eat ‘real’ fruit.

225g Gluten Free Cake and Biscuit Mix

½ tsp each ginger, cinnamon and mixed spice.

1/3 cup golden syrup

2 cups mixed dried and/or glace fruit – whatever you like best.

2 tbsp sugar

1 tsp baking soda dissolved in 1 tbsp milk

3 size 7 eggs

125g butter or margarine

Cream butter, sugar and golden syrup together.

Add the eggs, one at a time and beat well.

Add all other ingredients and stir well to mix.

Place in a greased pudding bowl. I have a nifty one with a lid that screws on, and a built-in hold in the middle, so it produces a ring-pudding. However, any kind of heat-proof pudding basin will do find. If you don’t have one with a special lid, cover with greaseproof paper, then with foil, and secure the covering well.

Place bowl in a large saucepan with hot water reaching about half way up the sides of the bowl, and bring to the boil. Keep the saucepan covered.

Reduce the heat and steam for 2 hours. Keep the boiling water about half-way up the sides of the pudding basin. You will need to check if from time to time and top up with boiling water, otherwise you may incinerate your saucepan and crack the pudding bowl as well!

Serve warm with custard, or whatever other gooey accompaniments you prefer.