I used the recipe from Malcolm Hillier's Christmas, which was published in 1992.
His recipe isn't as complicated as most, and he uses butter instead of suet. I replaced the candied fruits with dried cranberries and kept the golden raisins. After steaming the pudding for 3 1/2 hours, I removed the pudding and allowed it to cool. As soon as the pudding was cool to the touch, I doused it in brandy, wrapped it, and stored it in a cool dark place.
