Traditionally the filling was Raspberries and Redcurrants but any mixture of soft fruits can be used as they are available.
Chocolate chips are added to the basin to give this pudding a soft chocolate topping - and its make the chocolate content even greater!
The suet crust is baken golden brown with apples caramelising inside.
A rich sponge pudding with apricots and marmalade
One of the old time favourites at Pudding Club meetings. Steam it in a cloth for the best result.