Grease two 1.2 litre/ 2 pint bowls and put a disc of greaseproof paper in the bottom of each with Unsalted Whirl. Pack in the pudding mixture. Cover with a double layer of greaseproof paper or baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
Stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package. Tie with more string, and make a handle for easy lifting in and out of the pan.
Boil or oven steam the puddings for 8 hours, topping up with water as necessary.
Once cooked remove from the pans and leave to cool overnight.
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