Now is the time to turn to warming desserts that make use of autumn's larder. Great British Bake Off 2015 finalist Ian Cumming shares his recipe for a merry berry steamed pudding...
Preparation time: 20 minutes
Cooking time: 2 hours
150g/5oz cranberries (fresh or frozen and defrosted)
50ml/2fl oz Belvoir Blueberry & Blackcurrant cordial
125g/4 and a half oz runny honey
125g/4 and a half oz unsalted butter
125g/4 and a half oz light brown sugar
A generous pinch of salt
2 large free range eggs
125g/4 and a half oz self-raising flour
1 tsp mixed spice
1 tbsp. milk
Custard, cream or ice cream to serve
1. Put the cranberries and cordial in a fairly large pan, gently bring to a boil then simmer for a few minutes until the cranberries have softened and quite a bit of the liquid has boiled away. Mix in the honey.
2. Lightly butter a 1.2ltr/2pt pudding basin and carefully pour in the berry and honey mixture.
3. Beat the butter, sugar and salt together until light and fluffy. Add the eggs, one at a time, beating thoroughly after each addition.
4. Sieve in the flour and the mixed spice and gently fold in. Carefully fold in the milk then finally the blueberries. Pour this on top of the berry mixture in the basin.
5. Fill a large pan with enough water to come halfway up the side of the pudding bowl and bring to the boil.
6. Meanwhile, take a large piece of baking parchment, put a pleat in it and place it over the pudding. Then take a piece of foil, put a pleat in that and put that over the parchment. Secure to the bowl by tying some string around the rim then use some extra string to make a handle in order to lift the pudding into and out of the pan.
7. Boil for two hours, occasionally checking if there is sufficient water in the pan, adding more if needed.
8. Remove the pudding from the pan. Snip off the string and remove the foil and parchment. Place a plate on top of the basin and invert to release the pudding onto the plate. Serve immediately with custard, cream or ice cream.