In our family it has always been the tradition to put a 'sixpenny bit' into the pudding just before baking. (A sixpenny bit was the old silver coin worth ½ shilling or sixpence). The family would examine their portions of pudding, usually served with cream or brandy sauce, to see who was the lucky one to get the sixpence - not for the value of the coin - but for the luck it would bring in the forthcoming year. With the advent of decimal currency this tradition has died out a little, but we use a modern 5 pence piece. (If you use a dark coloured or copper based coin then wrap it in silver cooking foil). Wash the coin, but you will find the baking will sterilise it for you.
Do warn anyone eating the pudding that there is a small silver coin hidden somewhere.
We would bring the pudding to the table, having first having upturned it out onto a large plate. The top of the pudding would have a real holly sprig for decoration - or, on special occasions - we would pour a little brandy over the cake, set fire to it and bring it into the darkened room ablaze!
(The brandy burns with a cool blue flame and does not burn the cake - and adds a little 'extra' taste). You can serve this on its own, with custard, brandy sauce or cream.
This will make TWO dark, rich tasting puddings that will serve 8 people per pudding.

Method:
1. In a large bowl, mix all the ingredients together, stirring well. Don't forget the silver coin!
2. Cover with a clean cloth and leave overnight to infuse
3. Take two clean 2 pint (1.1 litre) basins and split the mixture between them.
4. Cover each basin with greaseproof paper and a cloth. Tied the paper around the top of the basin to keep in place.
5. Now steam or boil for 8 hours, making sure the water does not boil away. (A large saucepan, containing water, with the basins stood in the water is the best way to steam or boil these puddings).
6. Take them out of the pan making sure that they are still covered and store until they are needed.
7. When ready to use re-boil them for another two hours.