Mix all dry ingredients and blend well.
Beat the eggs until light and frothy. Add the milk and brandy to the beaten eggs. Moisten the dry ingredients with this liquid and let it stand in a cool place 12 hours.
Put the batter in buttered baking pans, filling each about ¾ full. Cover with aluminum foil. Tie a cloth tightly around each pan and boil in water for 8 hours.
Will keep for weeks. Reheat 2 hours before serving. Top with your favorite sauce.
This recipe will make about 9 pounds of pudding, so make sure you have plenty of pans of the size you want ready before you begin.