Preparation:
1. Sift the flour and baking powder. Put the fat and sugar into a large bowl and beat until creamy, then add all the remaining ingredients and mix very well, to a thick, creamy consistency (Don't forget to wish!). Allow to stand overnight.
2.Next day, put the mixture into a lightly greased 1.2L / 2 1/2 pint basin (or two 600ml / 1pt basins), cover with a circle of greased greaseproof paper and secure with foil or a pudding cloth. Steam for 6-8 hours.
3.Cool, then put a clean piece of greaseproof and new foil on top of the bowl, and store in a cool dry place until required. Steam for a further 3 hours and flame with warmed brandy before servin | 