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The preparation of this pudding is an intricate yet enjoyable process. First, the cloth used for boiling is carefully prepared by being boiled, then well buttered and floured. The pudding batter is then shaped into a ball, ready for its long cooking time of four hours in boiling water. While tradition dictates that this pudding should be made weeks or even months in advance—allowing it to age and adequately soak in brandy—the chef in this narrative openly admits a modern twist: the pudding will be made and enjoyed immediately.