If you use dried fruit, make sure it is covered with liquid in order to cook evenly.
If you are steaming puddings, fill the basins two-thirds full and make a pleat in the greaseproof (waxed) paper to allow space for the pudding to rise. Pour very hot (not boiling) water around the puddings to start them off well, and cook them on High.
When adapting your own recipes, remember that fruit will require less cooking liquid.