2In a separate bowl combine butter, bi carb and boiling water, add to fruit mix, mix well.
3Let stand overnight.
4Turn into a basin or floured cloth to cook. If using a cloth, pat more flour on the outside before placing in the water.
5Add warm water to 5.5 slow cooker to warm it up prior to adding boiling water in next step (this protects it from cracking if you were to add boiling water straight into a cold ceramic cooking bowl). Tip out this warming water then 3/4 fill with boiling water and cook pudding on high for minimum of 3 hours.
6Eat straight away, or let hang a few weeks and re heat.