Put the pudding (foil-covered in its basin if homemade) in a large lidded pan set on a trivet or upturned saucer.
Fill the pan with hot water to reach halfway up the sides of the basin/pudding. Cover and steam for 2 hours (top up with water if needed).
To serve, turn the pudding out onto a plate. Pour 75ml brandy into a ladle and carefully warm over a low heat (or warm in a small pan) for 1 minute or so. Light the brandy using a long match, then tip it over the pudding while still flaming and serve straightaway.