Cover with cling film and leave to stand in a cool place for 24 hours. After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom ...
The puddings can now be stored in a cool, dry place until Christmas. To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy. If you are making this as a dairy-free ...