First off, let’s get cracking with the suet pastry! Into a large mixing bowl sieve, the flour, then add the suet and sugar. Mix well. 

Add a few drops of cold water at a time and with a curving motion mix with a knife. 

Darlings, this pastry must not be dry, so add enough water and continue to mix with a knife until the dough is quite sticky

Now using you’re pretty little mitts, bring the dough together until it’s rather smooth and elastic. Cover with cling film and rest for 30 minutes in the fridge.  

Cut the stalks and the little bobbly bits off the gooseberries – top and tail is the official method here! Transfer to a colander.

Strip the redcurrants from the stalks and add to the gooseberries – thoroughly wash the fruit and place to one side to air dry.

Take a 1-pint pudding basin and grease well with butter.

Retrieve your pastry from the fridge and cut away a quarter for the lid – set to one side. Roll out the rest of the pastry onto a floured surface – a fairly thick circle large enough to line the basin - plus a little extra.    

Line the basin with pastry and firmly press into shape all round. Then add a layer of fruit and sprinkle with a generous helping of sugar. Repeat until you’ve used up all the fruit and your last layer is higher than the edge of the basin – don’t forget to cover the last layer with sugar.

Moisten around the edge with water and cover with a rolled out pastry lid, then with a sharp knife trim off the excess pastry.

With the left-over pastry make a few jam puffs and bake in a moderate oven for 10/15 minutes, or pop in the freezer for another time!

Now, place an old saucer onto the bottom of a large saucepan (this will prevent the basin from cracking) then fill with water, about half-way up the basin, and immediately put onto boil. 

Time to prepare the basin for steaming. Cut a large piece of greaseproof paper and foil. Place the foil piece on the kitchen counter followed by the greaseproof paper on top, and lightly grease with butter.

Holding both pieces together, make a pleat in the centre, then gently place over the basin and mould it around the edges.

Using a long piece of string, tightly wrap it around a few times under the “lip” of the basin and secure with a knot or two.

Make a handle by threading the string from one side to the other. Repeat and secure.

Trim off the excess paper/foil and tuck both layers under neatly, then place the basin into the saucepan and cover with the lid – remember to weigh the lid down with something heavy.

Regularly top up with water, as you wouldn't want your pudding to boil dry!

Steam exactly for 1 & 1/2 hours. Turn out onto a pretty vessel whilst hot. 

Serve to your delightful guests with lashings of cream!