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Categories:Viewed: 97 - Published at: 7 years ago
Ingredients
- 175 g (6.2oz) Wholemeal bread
- 175 g (6.2oz) Self-raising flour, plus extra for dusting
- 1 tsp Baking powder
- 175 g (6.2oz) Beef suet
- 175 g (6.2oz) Sultanas
- 100 g (3.5oz) Currants
- 100 g (3.5oz) Soft light brown sugar
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Allspice
- 2 tbsp Golden syrup
- 250 ml (8.8fl oz) Whole milk
Method
- Blitz the wholemeal bread in a food processor to make breadcrumbs and place in a large mixing bowl.
- Sift in the self-raising flour and baking powder.
- Stir in the suet, sultanas, currants, sugar and spices.
- Add the golden syrup and milk and stir to make a soft but not sloppy mixture.
- Set aside.
- Boil a 50cm x 50cm square of muslin or cotton for 2 minutes, then lift out of the pan with tongs, squeeze out some of the water and spread the cloth out on your work surface.
- Sprinkle with 2 tbsp flour to coat the centre of the cloth.
- Heap the dumpling mixture in the centre of the cloth and pat into a rough round.
- Draw up the cloth's edges to loosely hold it together, but leave a little room for expansion.
- Tie up securely with string.
- Place an upside-down saucer in a large pan and put the clootie dumpling on top of it.
- Cover with boiling water and a lid and gently boil for 3 hours, topping up the water as necessary.
- Preheat the oven to gas mark 8/230C/fan oven 210C.
- Lift the dumpling out of the water and drain in a colander for a few minutes.
- Untie and carefully peel back the cloth - the dumpling should have formed a grey skin.
- Turn the dumpling out onto a baking tray and bake in the oven for 5-10 minutes to dry off the skin.
- Rest for 5 minutes, then serve in slices with custard or cream.
