Combine all of the pudding ingredients into a large mixing bowl and mix very well. Once well mixed, the ingredients should drop very slowly from a wooden spoon. Transfer into 2 large or 4 medium greased moulds.
Cover the pudding with greaseproof paper with a central fold, allowing for the pudding to rise. Then tie the pudding in muslin cloth and tie a knot in the top.
Steam the pudding up to half its depth basin of boiling water for 10 hours. Remove from the heat and store the pudding in a cool dark place.
On Christmas Day, steam the pudding for a further 5 hours.