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mrandymurray
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Mix all the ingredients together, the consistency should be soft but not runny.
Scald the cloth in boiling water, spread out and sprinkle with plenty of flour before lightly shaking off the excess.
Place the mixture in the centre of the cloth, gather up the corners, allowing room for expansion, but not too much and tie tightly with string.
Place a plate in the bottom of a large pan, the boiling water should ideally come to about half way up the submerged pudding.
Plunge the dumpling into the pan and boil for three hours over a moderate heat.
Check the water level, and add extra as the level goes down over the cooking time.
Removing the cloth is the trickiest bit, slowly and carefully does it, as you want to retain the lovely thick skin.
Place a large plate underneath the opening and turn the whole pudding upside down.
Some may choose to dry off the pudding in the oven for a short time, but I prefer it just as it is.
Serve with custard and a lovely cup of tea.