Place everything but stout and eggs into
your largest bowl and mix. Add stout and
eggs, and stir everything together. Spoon
into pudding basins – we used 1 x 2 litre,
1 x 1 litre and 1 x 500ml basins. Cover
with pleated greaseproof paper and foil
and secure with string.
Lower the puds into saucepans with
upturned saucers or scrunched-up bits
of foil in the bottom (so the puds don’t
touch the bottom), then fill with water
from the kettle until it comes halfway up
the sides of the basins. Simmer the small
pud for 1½ hrs, medium for 2½ hrs and
large for 3½ hrs (topping up with water
as necessary). Cool, then store in a cool,
dry cupboard for up to 1 year.
To serve, re-boil puds as above to heat
through, 1½ hrs for small, 2½ hrs for medium
and 3½ hrs for large (top up as necessary).
Turn onto a plate, decorate, and serve.