Mix the dry ingredients, stir in the eggs, beaten to a froth, and the milk, lemon juice and brandy mixed. Stand for 12 hours in a cool place, then turn into buttered basins. Boil for 6 hours. On Christmas Day, boil for 2 hours or more before serving.
To boil, cover the basins with buttered greaseproof paper or foil and then tie each one with a cloth. Stand in a fish kettle or bath or separately in large saucepans, so that the water comes half-way up each bowl. Renew water by adding more boiling water from time to time. The puddings will keep for 2 years.
©1975 The Estate of Elizabeth Ayrton