Preparation began at least two months before Christmas - in October usually. Similar to the Christmas cake the fruit was weighed and measured and socked in brandy overnight before the adding and stirring of the other ingredients. I always made sure I was at my Nan's house at some stage of the pudding making saga. Again, I loved to lick the spoon.
All cooked and ready for hanging in a cool, dry place until Christmas. Nan used a broomstick balanced between two cupboards in her pantry room - it was a big room. Nan made four puddings every Christmas so it was quite a production.
The pudding was served with custard and or ice cream. Nan didn't like brandy butter apparently.
Stay tuned for the Christmas treats ...