Ingredients (Serves 8-10)
Makes 1.1ltr/2pt pudding
Lightly grease a 1.1ltr/2pt heatproof pudding bowl.
Mix all the dry ingredients in a bowl. Add the lemon juice and eggs and stir until well combined.
Spoon into the bowl and level the top. Cover the surface with a disc of greaseproof paper, then wrap the bowl with greaseproof paper and foil, securing with string.
Put in the top of a steamer, or in a pan of simmering water, ensuring the water comes halfway up the bowl. Steam for 5-6 hours, topping up the water so the pan doesn’t boil dry.
Remove the pudding from the steamer and let cool. Remove the paper and foil covering, make a few holes in the top of the pudding with a fine skewer and pour in the rum or brandy, if using. Once cold, recover with greaseproof paper and foil, then store in a cool, dark place.
To serve, steam the pudding as before for 3-4 hours. Serve with brandy butter.
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