Ingredients
- 225g plain flour
- 100g breadcrumbs, fresh or dry
- 100g suet, shredded beef or vegetable suet
- 100g raisins
- 100g currants
- 100g soft dark brown sugar
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp bicarbonate of soda
- 150ml milk
- 1 large egg, lightly beaten
- 1 tbsp treacle or golden syrup
- Cream or custard, for serving
Method
Step 1
Prepare the cloot by finding a large (60cm x 60cm or larger) clean cotton cloth or muslin square. Dust the cloth generously with flour all over.Step 2
In a large bowl, mix together the flour, breadcrumbs, suet, raisins, currants, sugar, cinnamon, ginger, and bicarbonate of soda.Step 3
In a separate bowl, whisk together the milk, beaten egg, and treacle or golden syrup.Step 4
Pour the wet mixture into the dry ingredients. Stir well until all ingredients are thoroughly combined to form a soft batter.Step 5
To form the dumpling, scoop the batter mixture into the centre of the floured cloth. Gather the edges of the cloth together to form a tight ball, leaving some space for the mixture to expand. Tie the top securely with string.Step 6
Place the dumpling gently into a large pot of boiling water. Ensure the water covers the dumpling.Step 7
Reduce the heat to a steady simmer and cover the pot with a tight-fitting lid. Steam for 3 to 4 hours, topping up the water as needed to keep the dumpling covered.Step 8
Carefully remove the dumpling from the water and untie the string. Peel the cloth away gently. Place the damp dumpling on a plate near a warm oven or fire for 15 to 20 minutes to dry the skin.Step 9
Slice the Clootie Dumpling and serve warm, traditionally with custard or cream.