Step 1

Prepare a pudding basin (approx 1 L capacity) by greasing well with butter. You'll also need a large saucepan that the basin fits inside of.

Step 2

Soak breadcrumbs and sago/tapioca pearls in milk and brandy for at least 1-2 hours, ideally overnight.

Step 3

Rub butter into sifted flour, spices, salt and bicarb soda.

Step 4

Mix all ingredients together and stir well to combine.

Step 5

Pour mixture (it will be quite runny) into the greased pudding basin and cover top securely with aluminium foil (or secure lid if your pudding basin has one).

Step 6

Place basin inside of saucepan and fill with water half way up sides of pudding basin.

Step 7

Place lid on saucepan and bring water to the boil. Allow to simmer for 2 hours, checking to make sure water levels remain half way up the side of the basin. Top up with boiling water if necessary during the process.

Step 8

Carefully remove the pudding basin once the cooking time has elapsed.

Step 9

Sit for a few minutes and then carefully remove aluminium foil, taking care to avoid being burnt by any steam.

Step 10

Allow to cool for a further 10 minutes and then gently ease the pudding from the basin and invert onto a plate. Ease sides away with a butter knife if necessary.

Step 11

Serve warm with custard.