| | Day 6. Once a week unwrap the pudding, and sprinkle brandy on it. |
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| | Day 6. The brandy is soaking in. |
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| | Day 6. Brandy is soaking into the pudding. |
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| | Day 6. The pudding is now ready to be wrapped up again. |
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| | Day 6. Cover the pudding with the cheese cloth. |
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| | Day 6. Now wrap the cheese cloth covered pudding with the silver foil |
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| | Day 6. The pudding is wrapped with foil, and secured with elastic bands. |
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| | Day 6. The pudding is now ready to be stored again, in a cool place. |
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| | Day 14. Take the puddings out of the fridge or cool place. |
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| | Day 14. Take off the elastic bands. |
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| | Day 14. Elastic band has been taken off. |
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| | Day 14. Carefully unwrap the foil. |
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| | Day 14. Now unwrap the cheesecloth. |
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| | Day 14. This pudding is dry, and needs brandy. |
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| | Day 14. Smell the pudding, before putting on the brandy. It's maturing. |
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| | Day 14. Sprinkle on the brandy. |
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| | Day 14. The brandy is soaking in. |
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| | Day 14. Wrap the cheesecloth around the pudding again. |
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| | Day 14. Wrap the foil around the cheesecloth covered pudding. |
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| | Day 14. Store the wrapped pudding in the fridge until next week. |
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| | Day 14. Stored in the fridge. |
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| | Day 14. The smaller pudding needs brandy. |
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| | Day 14. Smell the pudding each week, before putting on the brandy. |
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| | Day 14. Sprinkling brandy on the smaller pudding. |
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