Mix all ingredients together to make a firm mixture, then put a large tea-towel into a pan of boiling water and boil for one minute. Drain until cool enough to handle, then squeeze dry. Spread on work surface and generously sprinkle with flour. This forms the seal or crust around the dumpling while it is boiling. Spoon the mixture into the middle of the cloth, shaping it into a neat round. Gather up the cloth and tie securely, leaving room for the dumpling to expand slightly. Bring a large pan of water to a boil. Place the dumpling on a trivet or an upturned saucer. Cover and boil for three hours, topping up the water with boiling water as necessary. Remove from pan and leave to stand for five minutes before removing cloth. Cut into slices, and serve hot with cream, custard or brandy butter. (Serves 8)