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STEP 1
To prepare the pudding basins, grease them really well and line the bottom of each one with a small square of greased greaseproof paper.
STEP 2
Mix together all of the dry ingredients in a large bowl. In a separate bowl, beat the eggs with the brandy and brown ale.
STEP 3
Combine the fruit mixture with the egg mixture and stir well. Spoon equally into the prepared basins and cover each with a circle of greaseproof paper. Top each basin with a large square of pleated greaseproof paper and secure well with string. Make a handle with a double length piece of string and tie securely through both ends.
STEP 4
Place each pudding in a separate steamer or large saucepan with an upturned sauce inside, and pour in enough boiling water to come half-way up the sides of the basins.
STEP 5
Steam for 2-2½ hours, topping up with more boiling water when necessary. Remove and set aside to cool. Replace the greaseproof paper with fresh, ready for re-steaming, and store in a cool dry place.
STEP 6
On the day of serving, re-steam the pudding, as above, for 1-2 hours. Alternatively, pierce the greaseproof paper and re-heat in the microwave on full power for 2-2½ minutes, or until piping hot throughout.
STEP 7
Remove the greaseproof paper, place a plate on top of the basin and turn upside down. Shake the pudding gently to release onto the plate.
STEP 8
To flame, simply heat 2 tbs brandy in a small saucepan and light before pouring over the pudding immediately.
Cook's Notes
You can make your pudding anywhere up to 6 months in advance of Christmas. This recipe makes 3 puddings, each serving 4-6 people - that's one for Christmas Day, one to wrap up as a gift and one for unexpected visitors over the Christmas season, or you can keep it for Easter if you can resist it that long!
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