My MiL’s recipe is similar too. It’ was divided and divided again from her grandmother who was a cook in a big house. It made 1 x 1 lb pudding and 2 x 1/2 lb pudding. They took 5-6 hours steaming. We had the big one at Christmas, one on Mother’s Day and one on Easter Sunday. I used to make double the amount when the kids were small so they lasted two Christmas’. They keep well!
MiL didn’t eat sprouts.
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I've got my nana's recipe for Christmas pudding (which in essence is a heavy fruit cake.
However, I don't know how long to cook it in a double boiler.
I remember that the uncooked pudding was covered with wax paper and tied with string then left to boil in a double boiler. (Later on is was turned out, a bit of brandy was poured over it and it was lit.)
Can anyone advise me how long I should cook the pudding for, more or less-ish.
Here are the ingredients to give you an idea of the possible size of the pudding:
¼ lb raisins
¼ lb sultanas
¾ lb currants
¼ lb mixed peel
¼ lb beef suet (skinned & chopped)
¼ lb brown sugar
2 cups self raising flour
2 eggs
2 cup breadcrumbs
1 oz shelled almonds
2 tsp mixed spice
Chopped prunes/dates (optional)
Grated carrot
Rind & juice 1 lemon
1 cup brandy
But cooking time in a double boiler? 
Your thoughts are appreciated. 
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