So yesterday I got ready to steam. But I realized that I had more pudding than my mold could handle. Here is half of the mixture in the mold. I hand to grease the mold but also a piece of parchment paper on the lid. Our lard was used for this.
Then I closed it, wrapped it in foil and put it all in a large pan on water on a shallow bowl.
I steamed it for 4 hours, checking on it every 45 minutes.
I let it cool, removed it from the mold and put it in the fridge on a paper towel in a 1 gallon freezer bag.
Today I repeated the above with the last of the pudding.
Here it is all done.
And here are both of the figgy puddings.
I fed both of them 1/2 shot of brandy and put them back in the refrigerator. You are supposed to keep them in a cool dark room but with suet and egg it makes me nervous. So I will wimpily keep them in the fridge. But I plan to feed them some brandy once a week until Christmas. They did smell amazing while steaming so hopefully will taste good.