6. Cover basins with muslin or foil, and place puddings into a deep saucepan.
7. Fill with water up to three-quarters of the pudding basin height. Cover with foil.
8. Steam for six hours, refilling water if necessary.
9. Once cooled, wrap the puddings well and keep them in a cool, dry and dark place until Christmas.
10. On Christmas Day, reheat your pudding in a bain-marie for three to four hours.
11. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish, and serve with brandy sauce and cream.
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