NOTE: ensure you use a large enough pot that your pudding basin will fit comfortably into, with enough room around the sides for steam. Once the basin is inside the pot, the lid to the pot must fit on and leave no gap, meaning the pudding basin must not be taller than your pot. I use a 2-litre,
*I use 'Bob's red Mill 1:1 Baking Flour'.
Store pudding on a plate covered with plastic wrap and foil, refrigerated until all used up. Pudding last’s longer than regular desserts.
Or store in a large airtight container, refrigerated.