Sift the flour into a large Bowl.
Add Breadcrumbs, Suet, ground almonds, soft brown sugar, and spices.
Add remaining ingredients and mix thoroughly.
Taste and adjust spices to your personal preference.
Leave mix in the refridgerator for a minimum of 5 Days – Maximum of 8 Days
Butter and Lightly flour 3 x 900g (2lb) Pudding Basins
Fill each one 3/4 full with pudding mixture
Place a disk of greaseproof directly ontop of the mix
Place a further cover over the basin and tie it tight but allow a crease in the top for expansion
Steam over water for 4-6 hours
The longer you steam the pudding the darker and richer it will become.
KEEP AN EYE ON THE WATER LEVELS AND DO NOT ALLOW IT TO BOIL DRY.
Once done, remove puddings from steamer and allow to cool naturally before placing into refrigerator.
To reheat on the day, just re steam them for an hour and serve with Homemade Brandy Custard.