• Combine all ingredients thoroughly.
• Prepare as per Method 1 or Method 2.
• Serve with Butterscotch Custard (see recipe)

Method 1—Boiled Pudding

• Boil a 60cm square piece of calico for 5 minutes, then carefully remove it from the water and wring it out well.
• Sprinkle the surface with 1/8—1/4 cup extra besan and rub it on in a large circle.
• Place the pudding mixture into the centre of the besan circle on the cloth.
  
• Gather the edges of the cloth up, shaping the pudding into a ball shape and very securely tie the bundle as close to the pudding as possible.
  
• Place in a large pot of boiling water and cook with the water simmering for 2 hours.
• Ensure there is enough water to cover the pudding at all times. You will need to top up the water as it cooks.
• Once cooked, carefully remove the pudding and set on a wire rack to drain and cool.
• Once cold, to store it, hang in a cool, dark place until Christmas.
• Boil for another 2 hours as above just prior to serving.

Method 2—Steamed Pudding (my preferred method)

• Generously grease a large pudding basin.
• Pour the pudding mixture into the basin.
• Cover with a layer of greased baking paper, or two layers of foil and tie very securely around the edges of the dish.
• Place in a large pot of boiling water and cook with the water simmering for 2 hours. The water level needs to be just below the rim of the pudding basin at all times. You will need to top up the water as it cooks.
• Once cooked, carefully remove the pudding and cool.
• Once cold, store in a cool, dark place until Christmas.
• Boil for another 2 hours as above just prior to serving.