METHOD
Lightly grease a 5-cup (1.25 litre) capacity pudding basin.
Combine the milk and soda in a jug. Mash the banana.
Combine the gluten-free breadcrumbs, fruit, spices, milk mixture and banana in a large bowl; mix well.
Spoon the mixture into the prepared pudding basin. Cover the top with pleated baking paper and foil; secure with some string or a lid.
Place the basin in a large saucepan with enough boiling water to come halfway up the side of the basin. Boil, covered, for 2 hours. Replenish with boiling water as necessary during cooking to maintain the water level.
Turn the pudding out and serve warm with some low-fat ice-cream and strawberries, if desired.
This recipe can be made a week ahead; keep refrigerated.
