Fill a large pot with water, place a metal grid or upside-down saucer in the base. Bring to the boil and put in cloth for a few minutes. Lift out with tongs and spread out on table. Sprinkle with plain flour, shake off excess.
Put all the ingredients into a large bowl (add silver coins wrapped in greaseproof paper for children) and mix to a fairly stiff consistency with orange juice. Put in the centre of the cloth, bring up edges and tie with string, leaving space for expansion. Hold up the tied ends and pat the dumpling into a good round shape.
Place in the simmering water which should come about halfway up the dumpling, and simmer gently for four hours, checking water level every so often.
Fill a large bowl with cold water. Lift out the dumpling and plunge into the cold water. Keep submerged for 60 seconds to release the cloth from the pudding skin. Put into a bowl about the same size as the dumpling, untie the string, open out the cloth, place the serving-dish on top and reverse. Peel off the cloth and dry out the skin in a warm place. Serve with sweetened double cream or whipcol.
Grease a 3-pint pudding-bowl, dust with flour and put in mixture (omit coins). Cover with a plate, leaving room for expansion and microwave on high for eight minutes. Leave to rest for ten minutes in the microwave and microwave again on high for another eight minutes when it should be cooked through. Test with a skewer and turn out.