Grease the pudding basin generously and stick dried cherries and candied lemon peel up the sides of the basin. This can be tricky, so I find it best to stick the fruit to the sides as I make up the layers of biscuits. Putting a little extra butter on each cherry also helps.
Fill the basin with alternate layers of ladies’ fingers and ratafia biscuits, sprinkling each layer liberally with the brandy and sculpting those placed on the edges so they fill all the crannies.
Place the egg yolks, milk, sugar, and lemon zest in the large mixing bowl and beat together with the electric hand whisk.
Pour into the pudding basin slowly, allowing the custard to soak into the biscuits before adding more. It might seem that there’s too much custard, but it will eventually take it all.
Place a disc of baking paper on top of the pudding.
Make a pleat in a piece of kitchen foil and cover the basin with it, ensuring that the pleat is placed at the centre of the basin. Secure the foil with string tied under the rim of the basin, making sure you create a ‘handle’ with which you can remove the pudding from the hot water.
Place the pudding in the large-lidded saucepan and fill with boiling water two thirds up the sides of the basin or mould.
Bring to the boil, cover the saucepan, reduce the heat and simmer for one and a half hours making sure you check the level of the water and top up from the kettle if necessary.
Allow to cool slightly before removing from the hot water and turning out onto a serving dish.
