The loaf shape makes this pud easy to slice and serve, and it takes less time to cook than a steamed one
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The pudding can be frozen up to 8 weeks before Christmas, or can be made up to 4 weeks before the big day and kept in the fridge as it matures.
For a traditional pudding
Butter a 2-litre pudding basin (or 2 x 1-litre basins) and line the base with a circle of baking paper. Fill with the pudding mixture, then cover with a large sheet of pleated baking paper and foil and tie with string. Place the basin in a large saucepan, fill with boiling water to half way up the sides, then cover and steam for 3 hours, checking the water level occasionally.