Place all the dry ingredients in the large mixing bowl and mix well.
Beat the eggs, egg yolk and cream together in the measuring jug, and add to the dry ingredients. Mix well. If the mixture is too wet add a little flour, if too dry add a little more cream. It should be a moist, stiffish consistency.
On a lightly floured work surface, divide the mixture in two and make two semi spheres.
Make a dent at the centre of the flat side of each semi sphere.
Mould the chilled clarified butter or ghee into a ball.
Place the butter in the dent of one of the semi spheres.
Place the other semi sphere over the top and massage the pudding mixture where they join to make one large sphere.
Wet the cotton thoroughly, lay on a work surface and generously sprinkle with plain flour.
Place the moulded pudding on the cloth and bring the four corners of the cloth up over the pudding and tie securely with string.
Hang the pudding on a kitchen hook for an hour. If the pudding looks as though it’s sinking and losing its spherical shape, massage the sides of the cloth upwards to return it to the right shape. You may need to tie another piece of string round the top to ensure the cloth is absolutely tight.
Fill the large saucepan with water and bring to the boil. Place the pudding in the water, reduce the heat to a gentle simmer.
Cover the saucepan and steam for 2 hours making sure you check the level of the water and top up from the kettle if necessary.
Allow to cool slightly before removing from the saucepan.
Transfer the pudding to a serving dish and untie the string. Very carefully remove the cloth, rolling the pudding over to free it from the cloth on its underside.
