Cloutie Dumpling with Ginger Cream - flour

Method

• Sieve the flour and mix it with the breadcrumbs, brown sugar and spices.
• Melt the butter or vegetable fat gently with the treacle.
• Mix the breadcrumbs, currants and sultanas.
• Beat the egg and milk together and add to the dry ingredients, with the grated carrot and apple - use you hands.
• Add more milk if necessary to give a soft mixture which drops easily from the spoon.
• Put a square of cotton sheet in the pot of boiling water with an upturned plate on the bottom.
• Take out the scalded cloth, spinkle it with flour and put in the dumpling.
• Draw up the edges, and tie up firmly with white string, leaving enough room for the pudding to expand.
• Lower the dumpling back into the boiling pan.
• Keep water topped up.
• Bring back to the boil.
• Boil steadily but gently for 4 hours.
• It can be longer but it shouldn't be less.
• Remove the dumpling and dip it staight in and out of cold water.
• Unwrap the dumpling on to a serving plate.
• The skin will initially be white from the flour.
• Put the dumpling on its plate in a very low oven to dry off for 20 minutes, when it will develop a fine, dark glossy skin.
• Meanwhile, make the ginger cream.
• Beat the wine with the egg yolks over hot water until the mixture is thick, white and fluffy.
• Stir in 1/4 pint single cream.
• Serve it in a pretty glass jug, with the hot pudding.
• The dumpling cuts wonderfully rich and dark.
• Leftover slices are delicious fried in butter - lovely with cream for a special tea-time treat.