Grease the pudding basin with butter and place a buttered disc of baking paper in the bottom of the basin. This is to ensure the top of your pudding won’t stick when you turn it out.
Place the flour, suet, currants, raisins, lemon zest and nutmeg in the large mixing bowl and stir together thoroughly.
Place the cream in the measuring jug, add the sugar, brandy and eggs and whisk together thoroughly.
Add the egg mixture to the dry ingredients and stir until you have a moist, fairly stiff mixture.
Place it into the prepared pudding basin and cover with a disc of buttered baking paper.
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 pudding basin. Cover the saucepan and reduce the heat.
Simmer the pudding for 3 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.
