Method

• 1.
  Place fruit and brandy in a large bowl and stir until well combined. Cover and stand at room temperature overnight, stirring occasionally. (If you’re short on time, place in a heatproof bowl, cover, then microwave on high for 4 minutes, stir well, then stand covered, at room temperature, until completely cooled.)
• 2.
  Grease an 8-cup (2L) capacity ceramic pudding basin, then line base with a small round of baking paper. Add all remaining ingredients to the soaked fruit mixture and stir until well combined (mixture will be thick). Tip batter into the prepared basin and, using slightly damp hands (mixture will be sticky), firmly press down into basin to level surface. Top batter with a round of baking paper to cover, then use two layers of lightly scrunched baking paper to cover over the top of the pudding bowl, extending 2-3cm over the edge. Follow with four layers of foil to cover completely.
• 3.
  Secure paper and foil to the side of the bowl using a very long, thick piece of strong kitchen string to wrap around the edge, making sure it catches underneath the lip of the basin, tying to secure the string in place and leaving long ends hanging. Take the remaining long ends of string and lift them up and over the top of the basin and secure them at the other side to create a handle.
• 4.
  Place a small upturned saucer in the base of a large stock pot and fill pot one-quarter full with boiled water. Place over medium-high heat and, using your string handle, gently lower pudding onto the plate in the pot. The water level needs to come three-quarters up the side of the pudding bowl; remove or add more boiled water if needed. Cover and bring to the boil. Once boiling, reduce heat to medium-low and gently simmer pudding, covered and topped up with extra boiled water as needed, for 6 hours or until pudding is cooked when a skewer inserted into the centre comes out clean.
• 5.
  Using your string handle, carefully remove pudding from the pot to a wire rack and stand for 15 minutes before inverting the pudding onto a serving plate. To serve, have everyone seated, then douse top of pudding with extra warmed brandy. Carefully light the alcohol and allow the flame to burn out naturally; this will happen when all alcohol is evaporated. Slice pudding while still warm. Serve with whipped cream and red currants alongside.