Heat oven to 180C/160C fan/gas 4.
Cut 2 x 5cm-wide strips of parchment
and lay them up the sides of a 1.2-litre
pudding basin, making a cross on the
bottom of the dish. Make sure there is
some overhang to help you release the
pudding when cooked. Grease again. Lay
a square of foil and equal-size square of
greased parchment on top of each other,
folding a pleat down the middle.
To make the filling, chop plums, apples
and pears into 1cm cubes and place in a
bowl with the blackberries. Add butter,
broken into bits, 125g of sugar and
cinnamon. Stir and put to the side.
Sift flour into mixing bowl. Mix in suet,
remaining sugar and zest. Add a few
drops of water, working it through with
a cutlery knife, then keep adding water
until you have soft dough. Using your
hand, bring the dough together into a
smooth ball. Tip out onto a lightly floured
surface. Tear the dough into ¾ and ¼
parts. Roll the larger portion into a rough
circle, approx 20cm. Drop into the basin
and press up the sides until you have a
slight overhang. Tip the filling into the
pastry case. Roll out the remaining ¼ to
make a lid, then press the pastry edges
together to firmly seal. Tuck the protruding
flaps of parchment down onto pastry.
Put foil/parchment on top (foil side up),
pressing and squeezing the foil round
the edges to make a fitted lid. Tie string
securely around the lid, making a handle
with extra doubled-up string. Put in a
deep roasting tin, then pour boiling water
to 1-2cm below foil line. Cook for 2 hrs,
topping up water level if it gets too low.
Unwrap, release edges using parchment
tabs and invert onto a plate.