Christmas Pudding

Step 1: Butter a 5 cup steam pudding mold. Cut a piece of parchment paper to cover the top of the mold (butter one side of the paper).

Step 2: In a bowl combine the next 11 ingredients (using only the 1/2 cup brandy) plus the eggs. Using a cheese shredder spread in the cold butter and then stir it in the batter until well combined. Pack the mixture into the prepared mold; cover the mold lid and clip into place or simply use foil as a cover and secure with string.

Step 3: Fill a pot large enough to fit the mold with water. The water has to reach about 1 inch below the rim of the mold once it is added. Bring the water to a boil and then lower the mold into the pan. Allow the water to come back to a full boil; cover pan and turn down the heat so the water is still at a boil.

Step 4: Boil the pudding for 4 hours, you may need to add more boiling water to keep water at same level.

Step 5: After 4 hours, turn off the heat and carefully remove the mold from the water.

Step 6: Remove the covering and turn the pudding out onto serving dish and if using you can stick a prig of holly in the top.

Pudding may be made several days ahead of time and refrigerated -- when ready to serve cover it again with a layer of buttered parchment and floured cheesecloth or foil and boil for one hour. Just before serving heat 1/4 cup of brandy in a saucepan and pour it over the puffing and you can ignite it with a long match so you have a flaming pudding.