Preparation

• 1
  Combine all dry ingredients.
• 2
  Stir in the eggs and brandy and mix through well.
• 3
  Turn the mix into 4 by 1 pint lightly-greased pudding basins.
• 4
  Put a circle of baking parchment and foil over the top of each basin.
• 5
  Place the basins in a large steamer of boiling water and cover with a lid.
• 6
  Boil for 5-6 hours, topping the water up.
• 7
  Cool the pudding and change the baking parchment and foil covers for new ones.
• 8
  Store in a cool cupboard.