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1
Mix all ingredients but eggs and brandy in a large bowl (avoid metal or plastic).
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2
Cover and allow to ripen for 3 weeks in the refrigerator.
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3
Stir every few days.
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4
When the pudding is to be steamed, add eggs and brandy, if using into the mixture.
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5
Fill 2 buttered 2 - quart moulds or deep casseroles 2/3 full with mixture.
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6
Cover with a lid or seal with heavy duty foil.
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7
Set moulds in a steamer.
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8
Note, if you don't have one, place some small custard dishes upside down in the centre of a large, deep pot with a lid.
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9
Balance moulds on top of dishes.
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10
Fill pan with boiling water to halfway up pudding, cover pot and steam on low heat for 2 1/2 - 3 hours.
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11
( For individual puddings, steam about 1 1/2 hours.
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12
).
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13
Serve 4, with sauce (see recipe below).
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14
Note: To preserve puddings, let cool completely, remove from dish (if desired) and let sit for 30 minutes to ensure completely cooled.
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15
Wrap in brandy-soaked cheesecloth, wrap in foil and place in a plastic bag.
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16
Store in fridge or a cool place until ready to rewarm.
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17
Remove cheesecloth before reheating in oven, wrapped in foil or in the microwave, covered in plastic wrap until heated through on medium.
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18
Or if you have a pudding steamer, just steam for about 20 minutes.
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19
Brown Sugar Sauce.
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20
Carefully caramelize 2 cups brown sugar in a large skillet.
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21
To 3 tablespoons flour add 2 tsp cold water and add to caramelized sugar.
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22
Add 1/4 tsp salt, 1/4 cup melted butter and 2 tablespoons whipping cream.
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23
Let mixture bubble, stirring constantly until mixture reaches consistency of rich cream.
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24
Flavour with vanilla extract, or brandy, to taste.
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25
Serve with Pudding.
