Traditional Christmas Pudding

Preparation

• To prepare the pudding basins, grease them really well and line the bottom of each one with a small square of greased greaseproof paper.

• Mix together all of the dry ingredients in a large bowl. In a separate bowl, beat the eggs with the brandy and brown ale.

• 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.

• Place each pudding in a separate steamer or large saucepan with an upturned saucer inside, and pour in enough boiling water to come half-way up the sides of the basins.

• 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.

• 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.

• 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.

• To flame, simply heat 2 tbs brandy in a small saucepan and light before pouring over the pudding immediately.