Line a loaf pan with baking paper or grease with some olive oil.

Blend or vigourously whisk all ingredients together. Blending is the easiest option to ensure no clumps from the besan flour.

Pour the mixture into a medium saucepan and place over high heat on the stove, stirring constantly with a wooden spoon.

The mixture will start to form lumps as you stir, and after 4-5 minutes will thicken to a very thick batter (see images in post above).

Remove from heat and transfer immediately to prepared loaf pan. Press and smooth (as much as possible) the batter into the pan.

Refrigerate for at least 2 hours, then remove from pan and slice/cook as needed!

Will store in the fridge for up to 4 days or the freezer for up to 3 months.