Steamed Pudding with Lamb, Pork and Cabbage

Rinse and core the head of cabbage. Cook the cabbage in a large pot of salted water until the outer leaves are very soft and can be easily removed 5-8 minutes. Remove the thick veins.

Butter the pudding mold well and line with cabbage leaves.

Remove the remaining leaves and cut out the thick veins. Set aside a few leaves for the top of the mold and finely chop the remaining cabbage.

Coarsely chop the lamb and bacon, place in a food processor and finely shred.

Peel the ginger and chop finely and add to the meat mixture, along with the eggs, spices and mustard Stir in the chopped cabbage.

Spoon the meat mixture into the cabbage-lined pudding mold. Press slightly to compact, cover with the reserved cabbage leaves and seal the form with the lid.

Place a heatproof ramekin or saucer in the bottom of a pot deep enough to hold the pudding mold with several inches of space at the top. Set the mold on the ramekin and pour boiling water to come just below the bottom of the mold. Cover and cook over medium heat for about 1 hour or until a toothpick inserted in the pudding comes out clean, adding more water as necessary.