OK, I've printed out the recipe and now I have a few questions. Most of this boils down to the fact that while we share a language we don't necessarily share the same meanings for words.

How are sultanas different from raisins and currants?

What is candied peel?

What does a pudding basin look like?

Is a pudding cloth the same as a cheesecloth, i.e., a loosely woven soft white cloth?

Now to talk about the stirring. If I understand the above posts you guys keep it in the precooked condition for a month stirring it constantly? Is that correct? Why aren't you all dead from food poisoning?

I'm looking forward to putting this together this year. I don't think I'll do the one month stirring thing though. How big is the finished product?