Clootie Dumpling

Scottish Spiced Fruit Dumpling.

170g (6oz) Fine Brown Breadcrumbs
110g (4oz) Wholemeal Flour
110g (4oz) Suet, finely chopped or Butter
110g (4oz) Sultanas
110g (4oz) Currants
2 Eggs, beaten
1 Large Cooking Apple
1 lemon, juice and zest
2 tbsp Black Treacle
1 tsp Baking Powder
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Ground Nutmeg
1 tsp Ground Cumin
Fresh Orange Juice to mix

Boil square of cotton or linen cloth, about 24 inches square, a few minutes.
Spread it out on a table, sprinkle with a tablespoonful of wholemeal flour, tossing the flour to coat the main centre of the cloth quite thickly.
Place the eggs and treacle into a bowl, beat lightly together.
Add the remaining ingredients and mix well to a stiff consistency, adding a little water, if needed.
Place the mixture in the middle of the cloth.
Bring up the edges and tie with a string, leaving a little space for expansion.
Hold the tied ends of the cloth and gently pat to produce a rounded shape.
Place the pudding into a saucepan of boiling water, which should reach halfway up the side.
Cover and simmer gently for 4 hours.
Checking occasionally, top up the water as need.
Once cooked plunge into cold water for about one minute to release it from the cloth.
Place onto a plate and place the pudding into a hot oven for a few minutes to dry off the skin.
Serve hot with custard or other sweet sauce
Serves 8-10

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Clootie Dumpling

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