How to mix the ingredients, prepare the basins, and cook the puddings.

		Mix all the dry ingredients including the spices, in a large basin until they are evenly blended. Beat the eggs. Mix in the strong old ale or stout. Add the beaten eggs, ale, and melted butter to the dry mixture and combine thoroughly. Grease the basins well with butter, placing a disc of greaseproof paper in the bottom of each. Fill the basins with the mixture, but leave a ½ inch gap at the top. Cover each basin with greaseproof paper, making a fold across the middle to allow the puddings to rise. Cover each basin with a cotton pudding cloth (or aluminium foil) after making a fold across the middle, then tie down with string. Place the puddings in a steamer, or in a large pan with the water level halfway up the basins. It's advisable to stand each basin on a trivet or up-turned saucer. Cover the pan and steam the puddings for 7 hours (2-pint size) or 5 hours (1-pint size), topping up with boiling water as necessary. When the puddings have cooled, replace the greaseproof paper and pudding cloth (or foil) with fresh material. Store the puddings in their basins in a cool dry place (no need to freeze). They should keep for at least six months. To reheat the puddings, steam for 1 to 2 hours (or remove aluminium foil and microwave for 5 minutes). Next - Serving the pudding to the dinner table.