Nana Moon's Christmas Pudding

Directions

Combine the suet, flour, sugar, bread crumbs, fruit and brandy.

Cover and allow to stand overnight.

Add the syrup and beaten eggs.

Dissolve the baking soda in the milk, and add to mixture.

Stir until everything’s combined. Place in two 1½ quart pudding basins, cover with paper and several layers of aluminum foil, and steam for 4 hours.

When you’re going to eat it, steam it for a further 2 hours.

Serve by turning it out of the bowl, and pouring flaming brandy over it (see below).

Serve with brandy butter (hard brandy sauce).