- 500g (1¼ lb) self-raising flour
- 250g (9 oz) dried currants
- 250g (9 oz) sultanas
- 125g (4¼ oz) shredded suet
- 100g (3¾ oz) dried breadcrumbs
- 200g (7 oz) caster sugar
- 1 egg, lightly beaten
- 120ml (4 fl oz) milk
- 1 teaspoon mixed spice
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon golden syrup
Prep:20min › Cook:3hr30min › Ready in:3hr50min
- Bring a large pot of water to the boil.
- Meanwhile, in a large bowl, combine flour, currants, sultanas, suet, breadcrumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and golden syrup. Stir into flour mixture to form a wet dough.
- Dip a heavy cotton cloth (cloot) in boiling water and then sprinkle it with flour. Place dough in centre of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly.
- Place the dumpling in the boiling water, reduce heat to a low boil and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 C / Gas mark 2 oven until surface is no longer wet.
If you don't have a cloot already, try using an old pillowcase, a square of muslin or a large tea towel.
The quantities in this recipe are out. I used 2 eggs and a bit more milk to make the dough into a better texture. - 05 Dec 2012