This makes a delicious Christmas Pudding, with all of the flavour in a lighter texture than a traditional pudding. It has converted more than a few who didn’t like it previously.
I like to serve it flamed with brandy and lashings of sweet white sauce.
Combine everything except the eggs in a non-metallic bowl, cover, and leave to stand overnight.
Next day add the beaten eggs, stir well, and then get everyone to stir and make a wish.
Generously butter a 900ml pudding basin, spoon in the mixture, pushing down well and level. Cover with a double layer of baking paper, and a single layer of foil, both pleated, and tie tightly with string.
Steam gently for 5 hours. Once cool re-wrap with clean paper and foil. Store in a cool place until Christmas.
On Christmas Day steam again for 2 hours before serving.
Half fill a metal ladle with brandy and heat over a gas flame or candle until hot enough to light. Pour the flaming brandy over the pudding, and carry to the table. There should be applause!