Collect some whole pieces of fruit from the mix and add them to the bottom of the basins with a few almonds.
Cream the butter and sugar, then add the eggs, fruit and rest of the ingredients and mix well.
Spoon into the basins. Cover each with a sheet of greaseproof paper layered with a sheet of foil.
Make a pleat along the centre of each to allow the pudding to expand, then tie around the lip of the dish with string.
Steam for 3 hours on the top of the stove in a pan with a lid – the water should come ¾ of the way up the basins.
Or cook in the oven for 3 hours on a trivet – half-fill the roasting tin with water and top up as you need to.
Cool and wrap in clingfilm, then store somewhere cool.
Reheat by steaming for an hour or microwaving on full power for 5 minutes.