1. Mix all the ingredients together and refrigerate for 2 days, mixing every 12 hours.
2. Pour into a greased pudding mould and cover with a lid. Steam it in the oven at 130°C for 2.5 hours.
3. Once cooked, either eat immediately or cool to reheat later.
Recipe courtesy: Tom Aikens, Executive Chef at Pots, Pans and Boards
Image courtesy: GN Archives
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