Mix all ingredients together in a large basin. (Everyone should have a stir and a wish!) The mixture should be fairly wet. Increase milk a little if necessary. Leave overnight.

Next day, eat a bit and see if it has enough spice for your taste and adjust if necessary. Pack mixture into two, 1-litre buttered basins, then cover with a disc of greaseproof paper and a doubled sheet of foil. Tie securely under the rim of the basin with a doubled length of string. Stand each basin on a wire rack inside a stockpot and add boiling water to come two-thirds up the sides of the basins. Boil for 5-6 hours, topping up water as needed. Cool and store in a cool place until Christmas Day.

The puddings will take at least one hour's boiling on Christmas Day to be really hot, but can boil away for longer without coming to any harm.

Serve with almond custard or ice cream, or flame the turned-out pudding with warmed brandy.