This, again, is from an old Cornish Recipe book. It appealed to me as something which would aptly be called 'naughty but nice' !
How wonderful it would be to come across a true 'Cornish eating house' serving traditional dishes such as this - nice for a holiday treat, but too fattening to eat all year!
Mix all ingredients well, and make into a stiff paste with milk. Place into a clean, floured cloth and tie loosely.
Plunge into boiling water and boil 'to a gallop' for 3 hours.
Remove from pan and cut a piece out of top as large as a teacup. Inside this hollow place 4 oz coarse brown sugar and one teacup of Cornish clotted cream. Put in a hot oven for 2 mins and serve piping hot.