It depends on the flour, I think - taking it from the tab end of an old bag of self raising flour from the back of the cupboard will not give light puddings, nor will old baking powder.

I make a lemon suet pudding which is very light, and has a lemon in the middle of it.

The steam for hours method of cooking is not what I do - microwave for three minutes is more my style and it works.

I soak the fruit in vermouth, then add rum after cooking and brandy later, just to be sure, but not too much, as it can overpower every other flavour and be downright horrible if overdone.

Rather than a cooking apple I try to find some Cox's orange pippins, which are small oval and browny red, and are everything Autumn, but they are rare things these days.

Anne the Pleater :ootd: