Clootie dumpling


 

  • 7 oz Plain flour
  • 4.4 oz Oatmeal
  • 4.4 oz  Suet
  • 5.3 oz Dark brown sugar
  • 4.4 oz Ginger powder
  • 0.2 oz Cinnamon
  • 0.2 oz Mixed spice
  • 0.2 oz Currants
  • 4.4 oz Sultanas
  • 4.4 oz Baking Powder
  • 0.2 oz Bicarbonate of soda
  • 0.2 oz Golden syrup
  • 2 Eggs
  • 5 oz Milk

Mix the plain flour, oatmeal, suet, dark brown sugar, ground ginger and cinnamon, mixed spice, currants, sultanas, baking powder and bicarbonate of soda in a mixing bowl. Then add the golden syrup and eggs to form a sticky ball. Add milk, gradually as needed, if the mixture seems dry.

Place a large pan of water on to boil with a large plate at the base that can withstand the heat. Whilst bringing to the boil, take a tea towel or cloth, place into a colander and pour hot water over it in the sink. Let it cool, then squeeze any excess water before placing onto a clean surface. Dust the surface of the cloth with a thin layer of flour.

Place the sticky ball into the centre of the cloth, shaping with your hands as needed. Bring the corners of the cloth up to the top of the dumpling and fix in place with a piece of string.

Gently lower your dumpling into the pan with the knot at the top. Turn the heat down to simmer, cover with a lid and boil for 3 hours until firm. Continue to check the water and ensure the dumpling remains submerged up to the knot. Top up the water if necessary.

Once the dumpling is cooked, preheat the oven to gas 4, 358°F. Drain the pudding using a colander, then slowly remove the cloth, taking care not to peel away the skin. Transfer the dumpling into an ovenproof dish and bake for 10-15 minutes, or until the skin has darkened.

Serve warm with custard, cream, ice cream or even a dram of whisky.

ENJOY YOUR MEAL

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