2.Stir dates, butter, sugar and the water in medium saucepan, over low heat, without boiling, until butter is melted and sugar dissolved; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in vinegar; cool to room temperature.
3.Stir eggs and brandy into date mixture, then stir in sifted dry ingredients and milk, in two batches. Spoon mixture into steamer; cover with greased foil, secure with string or lid.
4.Place steamer in large saucepan with enough boiling water to come halfway up side of steamer; cover with tight-fitting lid. Boil about 2 hours, replenishing water as necessary to maintain level.
5.Serve pudding warm with custard or cream.
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