Cream butter and sugar, add molasses and brandy. Add eggs and beat well. Sift dry ingredients together and add crystallized ginger and nuts. Combine with egg mixture and beat well. Spoon into buttered pudding mold, cover and put into large pot. Then fill large pot 2/3's full with boiling water. Cover and simmer for 1 1/2 hours.
Can be served immediately with lemon sauce or refrigerate until serving day and reheat in simmering pot of water.