What is Reddit's opinion of Wm Bartleet & Sons Traditional Porcelain Pudding Basin (15cm/500ml/0.9pt) – White?

From 3.5 billion Reddit comments

Absolutely!

First off, I highly recommend a pudding bowl, if you're going to be "authentic." You can probably find something cheaper, that was just the first one of the right size I found.

Second, there's a handful of spirits you can use for a steamed pudding, I have always used brandy.

Third, soak your dried fruit in brandy(or chosen spirit) the night before.

If you're making a Christmas Pudding, then it really should mature for at least 2 months in a cool, dark place. (I keep mine in my utilities closet).

For the suet, depending on where you get it, it can be super awkward to work with. You want it to be super fine, so an easy way to do this, freeze it a couple days beforehand, and then you can use your box grater to shred it (on the "big" holes).

The mixed peel(candied orange/citron in the book) is a key ingredient for the pudding. You will not find this in any American store. You will need to: omit it, make your own, or... DM me, and I'll send you a jar of extra from this year's batch....

Almonds are take it or leave it, some years I add them, and some I skip, they are entirely your choice.

For a handy internet guide to pair with your lobscouse (pp35/36), I recommend The Spruce Eats.

When making the Hard Sauce (pp265), mix the Brandy in, INCREDIBLY slow, like, a teaspoon at a time, the creamed sugar curdles super easily, so I have to fight it every year.

(For a full breakdown that I actually typed up everything with pictures here on UK_Food)