Soak the fruit in the brandy for extra plumpness

Put a big pan of water onto boil and place a china plate on the bottom to prevent the puddings from burning. The clattering of the plate as the water boils helps make sure a rolling boil is maintained

Prepare the butter muslin by cutting it into 15x15 cm squares

Drop the squares into the boiling water and leave them there whilst you prepare the pudding mix

Empty the soaked fruit into a large bowl and add all the other ingredients.

Stir well - traditionally from east to west, or clockwise, for good luck

Take the cloths out of the water with tongs and (wear rubber gloves) wring out any excess water

Lay the cloth on a clean work surface and generously flour the wet cloth. This will form the protective pudding skin.

Drape the wet and floured cloths over an individual pudding bowl and pile the mixture into the centre.

Flour the top before gathering the cloth edges together and tie the pudding cloth tightly with string (not twine as it will break)

Wrap the string around the top several times, tying knots as you go and make sure you leave a string handle at the top to lift it with

Lower the puddings gently into the pan of boiling water. Ensure the puddings are covered with water and place a lid on the pan or cover with a plate

Keep adding more boiling water if needed and boil for an hour.

The puddings can then be taken out, patted dry and stored in a cool pantry or fridge

On the day you want to eat them, the puddings will need another hour of boiling.

To serve, lift them out of the water, remove the string and open out the muslin.

Place a plate that has been rinsed on cold water on the top and invert it. The moisture will help ease the pudding out onto the plate