OMGoodness.....my gran would have LOVED that basin. She could never afford a proper one so she just used a muslin cloth the REALLY old fashioned way! She made the BEST puddings. We never refrigerated ours as that was uncalled for if you store it in a cool, dark environment. We just rewrapped it in new muslin wrap and kept it hanging until we were ready to serve it, then we re-steamed, served in brandy base.
I have her recipes for Spotted Dick, Christmas Pud (aka: fruitcake or plum pudding') and Treacle Pud (my all time fav).
As @BrianShaw has said please use parchment in between your pudding and lid as well as the reminder to not let the pudding jar touch the bottom of steam basin. I use a small anchor hocking prep bowl on the base of mine, they are able to handle the heat. The wok base is a perfect idea though so I am going to borrow that.
Parallell 49 Brewing Co. as well as Central City Brewery both have a great Barley Wine and they are local to you.
I hope you give it a go and tell us how it all turned out