Christmas pudding sw

1. Method
Put the dried fruit in a bowl with the brandy. Turn the fruit over in the liquid. Leave to soak for several hours or overnight.
The following day, mix together all the ingredients, except the eggs and Guinness, in a large mixing bowl. Stir in the beaten eggs and Guinness, remembering to make a wish and add a farthing!
When the mixture is thoroughly mixed, pour it into a 1.2litre/2 pint pudding basin. Cover with double thickness of greaseproof paper and then a piece of foil and tie securely with string.
Place the pudding in the top of a steamer above gently simmering water. Cover with a lid and steam gently for 7-8 hours, topping up with water in the steamer base as necessary.
When pudding is cold, replace the covers with clean ones and store in a cool, dry place until Christmas Day.
Reheat by steaming gently for 3 hours before turning out onto a serving dish. Decorate with holly. Pour over a measure of brandy, set it alight and serve it flaming.