Before you do anything, make sure the bowl you will be using to make the steamed pudding fits well into your pot with water in it (you want it be a little snug so it doesn’t bounce around in the simmering water).

With your prepared pot to steam the pudding in (see note), place on low to medium heat with the lid on.

Place the flour, sugar and baking powder into a bowl and stir together.

Add the blueberries and stir to coat them through the dry mixture and make a well in the center.

Pour the melted butter, milk and vanilla extract into the well and stir to combine until a dough is formed.

Lightly grease the edges of your bowl.

Spoon the dough into your bowl and smooth out on top.

Measure out greaseproof baking paper that has at least 2 inches overhang on the edges of the bowl. Measure out aluminum foil that has at least 2 ½ inches overhang.

Lay the greaseproof paper down on your work bench and lay the aluminum foil on top ensuring it covers the greaseproof paper completely.

Lay the greaseproof and aluminum foil on top of the pudding (greaseproof side down) and press firmly to tighten the edges all around your pudding bowl.

Place the covered pudding in your pot for 1 hour 40 minutes with the lid on.

Remove the pudding from the heat and carefully unwrap.

Test it is fully cooked through with a skewer.

Invert onto your serving plate.

Slice and serve while warm with custard.